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3/4 cup granulated sugar
1/2 cup milk
1/2 cup oil (canola or other neutral vegetable)
1 large egg
1 tsp. vanilla
2 c. flour
2 tsp. baking powder
1/4 tsp. salt
2 cups diced fresh peaches
Glaze
1–2 cups powdered sugar
1/4 cup pureed peaches
Approx. 1 tablespoon milk
Preheat the oven to 350º. Grease a 9x5 loaf pan.
In a medium bowl stir together the sugar, milk, oil, egg, and
vanilla. In a separate bowl, combine the flour, baking powder, and
salt. Then add the dry ingredients to the wet ones, and stir until
they're just combined.
Gently fold the peaches into the batter, then pour it into the
bread pan and bake for 55–60 minutes until a toothpick inserted in
the center comes out clean. Cool the bread on a wire rack.
Once the bread is fully cool, mix together the glaze ingredients,
adjusting the proportions (a bit more or less sugar as needed)
until it is thick and spreadable and will drip down the sides of
the bread a bit...but not run off fully. Let the glazed bread sit
out in the open air before wrapping so that the glaze has time to
dry and harden slightly.
Source: Adapted from Tastes
of Lizzie T
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