Peach Jam Bread
By Lizzie on May 3, 2017
Everyone has a certain recipe that has been handed down to them by a family member, and it brings back the best memories of home!! That recipe for me is my Mama’s Peach Jam Bread. I remember my Mom making this for so many years and it has always been one of the best things I have ever tasted. Peaches happen to be one of my favorite fruits to eat and to bake with, so this moist and sweet bread is one of my all time favorite treats. It really tastes more like a cake and is made in a loaf pan, so you can spread cream cheese on a slice, butter a piece, or eat it just like it is. It makes a lovely gift for someone, or you can just do what I do and eat both loaves all by yourself. You can really use any kind of jam that you like in this recipe, but there is truly something special about the taste of the peach jam in this cake-like bread. It is so simple to make and makes two large loaves, or one large one and 3 mini loaves. I know you will love this as much as I do 🙂
Peach Jam Bread
Makes: 2 loaves, or 1 loaf and 3 mini loaves Prep time: 25 minutes Bake time: 40 to 45 minutes
18 ounces of peach jam
1 cup whole buttermilk
1 and 1/2 cups granulated sugar
1 cup softened unsalted butter
4 eggs at room temperature
3 cups all purpose flour
1 and 1/2 teaspoons salt
1 teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon best quality vanilla
Preheat your oven to 350 degrees. Line two loaf pans with parchment or foil and set aside.
In the bowl of your stand mixer, beat the butter and sugar until light and fluffy. Add eggs, one at a time and scrape down the bowl. Add vanilla and peach jam and mix thoroughly. In another bowl, whisk together the flour, salt, baking soda and cinnamon.
Alternately add the flour mixture and buttermilk to the butter mixture until everything is combined. Be careful not to over mix the batter.
Spread the batter into your prepared pans. Bake for 40 to 45 minutes, or until a toothpick comes out clean. When the loaves are cool, take the foil or parchment off and slice. The loaves will keep for 3 to 4 days wrapped in wax paper then foil.