FROSTED PEACH POTATO HARVEST BREAD

4
Brenda Watts

By
@BakingBrenda

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 :-)

Rating:

★★★★★ 2 votes

Comments:
Serves:
2 loaves, 20 slices
Prep:
20 Min
Cook:
50 Min

Ingredients

  • 1/2 c
    butter or margarine, softened
  • 1 1/4 c
    packed brown sugar
  • 2 large
    eggs
  • 1 can(s)
    (15-oz.) sweet potatoes, drained and mashed
  • 1 1/2 tsp
    pumpkin pie spice
  • 1 Tbsp
    molasses
  • 1/2 c
    buttermilk
  • 1 tsp
    vanilla extract
  • 2 1/2 c
    all-purpose flour, (plus extra for dusting loaf pans)
  • 1 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    salt
  • 1 c
    fresh ripe peaches, peeled, pitted and diced thinly
  • 1 c
    pecans, chopped
  • FOR CREAM CHEESE FROSTING

  • 3 oz
    cream cheese, softened
  • 2 Tbsp
    butter or margarine, softened
  • 1 3/4 c
    powdered sugar
  • 1/2 tsp
    vanilla extract
  • 1 to 2 Tbsp
    whole milk

How to Make FROSTED PEACH POTATO HARVEST BREAD

Step-by-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.
  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.
  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.
  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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