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1
Preheat the oven to 350 degrees F.
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2
Toast the nuts in a dry skillet over medium heat for 10 to 15 minutes. Set aside to cool. Chop when cool enough to handle.
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3
Chop the peaches into 1/2 inch size pieces and place in a bowl. Place 2 tablespoons of the sugar on the peaches and stir, set aside.
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4
In one bowl mix the dry ingredients: all purpose flour, white whole wheat flour, baking powder, baking soda, and salt. Set aside.
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5
In another bowl mix the wet ingredients: eggs, the remaining sugar, oil and vanilla.
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6
Pour the wet into the dry ingredients and mix until almost completely mixed, you should still be able to see some of the dry ingredients.
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7
Add the nuts and the peaches and stir a couple of times until just mixed. Do not over mix. Pour into 2 greased 9 X 5 loaf pans and bake for 1 hour or until done. Test to see if the loaves are done with wooden skewer or toothpick. When it comes out clean or with crumbs on it, it is done.
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8
Let cool in pans for 10 minutes and then take the loaves out and cool on a rack for 20 minutes.
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9
Notes:
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10
-Sugar in most cases can be a wet or dry ingredient because when using as a wet ingredient it dissolves into the wet ingredients.
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11
-Frozen peaches can be substituted but when adding sugar to the chopped up peaches, they will not release as much of the natural juices that flavor the bread.
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12
Enjoy!
