There’s a heat wave coming. The kind of heat that makes you want to laze around air conditioning and sip a cool drink.
So before my motivation left, I did some baking. Yes, I still prefer the comfort of my kitchen for the interim, because this Peach Bread with Salted Caramel Glaze had to be done.
I stumbled upon the recipe a couple of months ago. But I’ve saved it. With peaches and caramel, it captures summer and provides a preview of fall.
Although the recipe ingredients were enough for two loaves, it was easy to divide for one. However, my changes didn’t stop there.
- Since a range of 3-4 peaches was given, I used 2. One was in the purée and one finely chopped.
- For the purée, I used brown sugar instead of granulated. Its flavor would pair nicely with the vanilla and cinnamon.
- I used a full teaspoon of vanilla for one loaf, not half. Why skimp on vanilla?
- I omitted the pecans. As much as I like them, I wasn’t feeling nutty. And I wasn’t that ready for fall.
- The caramel glaze was confusing. I assumed it was also for two loaves and halved the amounts. Yet, it only yielded enough for a drizzle. Moreover, it took extra cream after the boiling stage to reach that consistency. The initial result was much too thick.
- As for the salt, I added it to the glaze in 1/8 tsp increments and sampled along the way. I didn’t want to overdo it. Unsuccessfully, I did. I was off slightly for my taste, but it was bearable.
My first piece of Peach Bread was at room temperature, and it was the oddest thing. Though the bread had weight, its texture wasn’t dense, rather extremely moist. It was perfectly spiced with the right amount of sweetness and hint of cinnamon.
I cut another piece. Pleased the salted caramel glaze wasn’t excessive; it allowed the bread to shine. Then I realized I didn’t taste the peach. How could that be possible when it was packed with two?
So for the sake of research, I had another slice. This time warmed a smidgen. Heat stirred the peaches, making the chopped bits flavorful. And I enjoyed the glaze more in its dissolved state.
I give this recipe 4 out of 5 stars. The pan is almost half gone, so there’s no doubt I liked it. However next time around, I’d use a plain caramel glaze or maybe cream cheese glaze, as a personal preference.
For the full recipe, please visit A Cookie Named Desire.