This recipe should have been on the blog like a week ago. But as most things around here, things went to hell in a hand basket all at once last week/this weekend so the recipe and post were put on hold. I’ve been dealing with a horrible toothache (waiting for my appointment to have my wisdom teeth out) for the past two weeks. Friday Morning I woke up with the worst tooth pain ever. Even after taking medicine, I was up and down from about 3:00 am until 5:00 am with that stupid pain. I finally fell asleep right after 5am only to be woken up at 6:30 am by my husband with “Get up, our basement is flooded”.
Great, just great. So I got up and we spent about 6-7 hours, removing water from the basement, ripping up old carpet and pulling up old tiles (some of which were floating away lol) After all of that, I proceeded to knock myself out with pain meds and go to sleep. (At some point Big Bear woke me up that evening and we made a trip to my parents and to the store…. which I only remember parts of haha)
I woke up bright and early Saturday morning and cleaned my tail off around the house, took more pain meds and finally sat down to work on these pictures Saturday night. 15 minutes into that I got a call to go out with friends and well…. as you can tell, I didn’t turn down a night with friends in order to work on pictures of Blueberry Peach Bread 😉 haha
Speaking of this Blueberry Peach Bread, I need to make some more. It was literally gone within hours of coming out of the oven. I took half of the loaf over to our neighbors that we had gotten the blueberries from (next time I’m making them a whole loaf, but I just wanted to share some with them when I sent over the blueberry muffins), I split the other half between us and my parents. I’m not even sure if it made it to the evening.
It was almost like a muffin in bread form. The peaches and the juice from the peaches gave it a super soft texture and BigBear said that it reminded him of Amish Friendship Bread. I loved the peaches with the burst of fresh blueberries running throughout the bread!
Our neighbors have blueberry bushes/trees in their front yard and when she called over and told me to bring a bucket and get some fresh blueberries one evening, I was more than willing to “take some of those berries off of her hands” haha. I came back with 2 quarts of freshly picked blueberries. With those and the fresh peaches from Charlottesville hanging out in my kitchen, I knew that I had to make something that combined them.
I had planned on making blueberry muffins that day and I couldn’t stop thinking about the blueberry bread that my neighbor had been telling me about, so after a little debating, Blueberry Peach Bread happened.
I mixed everything together, did a batter taste test, popped it into the oven and crossed my fingers. Heck, the batter tasted so good that I would have been just as happy with eating that by the spoonful. So I thought, as long as it comes out tasting half as good as the batter we’ll be ok. 🙂
It came out better than expected. I was worried that it would be dry, but the fresh peaches and blueberries were bursting with flavor and juices, so my worries of dry bread were silenced as soon as I cut a slice. Not to mention, I’m in LOVE with the colors in this bread. It totally reminds me of stained glass windows!
I mean if stained glass windows were crafted from carbs and fresh fruit that is….
Blueberry Peach Bread
- 2 cups flour
- 1 cup diced peaches, *peeled*(about 3 peaches)
- 1 cup blueberries
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup sugar
- 1 stick butter, room temperature
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup sour cream
- Pre-heat oven to 350F.
- In a large bowl, mix together the flour, baking powder and salt.
- In the bowl of a stand mixer, cream together the butter and sugar. Add in the eggs, one at a time, mixing after each egg is added. Add in the vanilla. Mix well.
- Add in the sour cream and mix until well combined.
- Add in the dry ingredients and mix well.
- Gently fold in the blueberries and peaches.
- Line a loaf pan or spray with cooking spray.
- Bake for 1 hour and 15 minutes, or until the top is lightly browned.
- Remove and put on a cooling rack, once cooled a little flip bread out to cool completely.
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