frosted peach potato harvest bread

Name: FROSTED PEACH POTATO HARVEST BREAD
Prep time: 20 min
Cook time: 50 min
Yield: 2
Ingredients: 1/2 cup(s) butter or margarine, softened; 1 1/4 cup(s) packed brown sugar; 2 large eggs; 1 can(s) (15-oz.) sweet potatoes, drained and mashed; 1 1/2 teaspoon(s) pumpkin pie spice; 1 tablespoon(s) molasses; 1/2 cup(s) buttermilk; 1 teaspoon(s) vanilla extract; 2 1/2 cup(s) all-purpose flour, (plus extra for dusting loaf pans); 1 teaspoon(s) baking powder; 1/2 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; 1 cup(s) fresh ripe peaches, peeled, pitted and diced thinly; 1 cup(s) pecans, chopped; ## FOR CREAM CHEESE FROSTING; 3 ounce(s) cream cheese, softened; 2 tablespoon(s) butter or margarine, softened; 1 3/4 cup(s) powdered sugar; 1/2 teaspoon(s) vanilla extract; 1 to 2 tablespoon(s) whole milk

(2 RATINGS)

76 Pinches 4 Photos

Brenda Watts

Gaffney, SC

Updated on Nov 12, 2011

My family and I feel blessed to live in a sweet community that is known for it's flavorful peaches and pecans. A few years ago during the holidays this recipe come to my mind, to add to our holiday's and to add my thanks to our sweet town. Our family and friends love it and we hope you will enjoy it too :-)

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Great for Holidays, Sunday Suppers or anytime!!
Melts in your mouth with delicious flavors and fills your kitchen with wonderful aromatic sweet smells while it's baking :-)

prep time 20 Min

cook time 50 Min

method ---

yield 2 loaves, 20 slices

Ingredients

1/2 cup butter or margarine, softened
1 1/4 cups packed brown sugar
2 large eggs
1 can (15-oz.) sweet potatoes, drained and mashed
1 1/2 teaspoons pumpkin pie spice
1 tablespoon molasses
1/2 cup buttermilk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour, (plus extra for dusting loaf pans)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh ripe peaches, peeled, pitted and diced thinly
1 cup pecans, chopped
FOR CREAM CHEESE FROSTING
3 ounces cream cheese, softened
2 tablespoons butter or margarine, softened
1 3/4 cups powdered sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons whole milk

How To Make frosted peach potato harvest bread

Step 1

Heat oven to 350 degrees F. Grease bottoms and sides of 2 loaf pans, 8 ½ x 4 ½ x 2 ½ -inches, with vegetable shortening, lightly flour; set aside.

Step 2

Mix ½ cup butter and brown sugar together in a large bowl, until blended and creamy. Stir in eggs, sweet potatoes, pumpkin pie spice, molasses, buttermilk, vanilla, 1 cup flour, baking powder, baking soda and salt together with sweetened butter mixture until blended and smooth. Gradually add remaining 1 ½ cups flour until blended and smooth. Stir in peaches and 2/3 cup pecans. Divide batter evenly between prepared greased and floured loaf pans.
Step 3

Bake 50 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in loaf pans on wire cooling rack. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 1 hour.
Step 4

In a medium bowl prepare cream cheese frosting. Beat cream cheese, 2 tablespoons butter,powdered sugar, vanilla extract and 1 tablespoon milk with an electric mixer on low speed until smooth. Add remaining tablespoon milk if needed for creamier consistency. Frost loaves lightly with ½ cup frosting on top of each loaf. Sprinkle over frosting of each loaf evenly with remaining 1/3 cup pecans. Using a sharp serrated knife, cut each loaf evenly into 10 slices. Store any leftover bread in air-tight container.
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