This recipe is adapted from King Arthur Flour’s Pear and Ginger Quick Bread – (flavors will be more developed on second day)
3/4 cup sugar
1/4 cup unsalted butter (1/2 stick)
1 egg
1 heaping cup peach puree – about 2 large peaches
1 cup all purpose flour
1 tsp ground ginger
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 tsp vanilla
1/4 cup crystallized ginger, finely chopped
1 cup pecans or walnuts, preferably toasted, chopped
creme fraiche
1 peach for puree for drizzling on finished slice
Preheat oven to 350F. Spray a loaf pan with baking spray. Puree the peaches in food processor (no need to peel the fruit). Measure dry ingredients into a small bowl. Whisk to combine. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until well blended. Add egg and beat until smooth. Add puree and vanilla and beat until smooth. Add dry ingredients all at once on lowest speed. Mix just until the flour disappears. Add crystallized ginger and nuts and blend just until incorporated. Turn out into loaf pan and bake 50-55 minutes or until toothpick inserted into middle comes out clean. Cool in pan for 15 minutes.
This is more like a cake than a bread. Enjoy with a dollop of creme fraiche and a drizzle of peach puree.