Peach bread is a great dessert or breakfast bread. It also is good at tea-time with coffee or tea. It’s a very flavorful and very sweet bread accented by the addition of orange juice concentrate. You can either use fresh peaches or canned depending on the seasonal availability of peaches.
Place all of the ingredients into the bread pan of the bread machine but reserve the peaches. Select a dough or batter setting that does not have a rising cycle like a cake bread setting, or you can use a pasta dough or cookie dough setting to mix the batter and finish in the oven.
Preheat the oven to 350 degrees Fahrenheit or 175 degrees Celsius.
If using the cake bread setting, add half of the peaches after the mixing cycle is complete and before the baking cycle begins. Blend in the peaches gently with a plastic spatula.
If you are using a pasta dough or cookie dough setting, pour the batter into a buttered, Pyres bread pan and then add half of the peaches to the pan and gently incorporate them into the batter. If the batter is too firm, add a tablespoon of peach syrup to loosen the batter up a bit. The batter should have the consistency of a very thick pancake batter.
Regardless of how you finish the bread, top the batter with the remaining half of the peaches before baking.
If baking in the oven, place the bread pan on the center rack and bake for 60 minutes or until a toothpick inserted into the center of the loaf comes out dry. If wet, continue baking for another 10 minutes.
Let the loaf rest in the bread pan for 10 minutes and then remove to a platter and glaze the finished loaf with the peach syrup, slice and serve.