1 package (8ozs.) softened cream cheese, the brick kind
2 c sugar
2 beaten eggs
1/2 t almond extract
1 1/2 mashed peaches
3 c flour, pack it down
1/2 t baking powder
1/2 t baking soda
1/2 t salt
1 c chopped blanched almonds
Beat butter, cream cheese, and sugar together until they're nice and fluffy. Add beaten eggs and almond extract and mix them in.
Peel and slice peaches (or drain them and pat them dry if using canned peaches)
Mash them in food processor, puree in blender, or with potato masher. Measure out 1 1/2 c peaches and add to your mixing bowl. Stir well.
In another bowl, measure out the flour, baking powder, baking soda and salt. Mix them together.
Gradually add flour mixture to peach mixture, beating at low speed until everything is incorporated.
Mix in almonds by hand.
Spray insides of 2 loaf pans with Pam. Spoon in peach bread batter.
Bake at 350 degrees for one hour, or until a long toothpick inserted in the center comes out clean. If top browns too fast, tent a piece of foil over tops of loaves.
You can also bake this in 6 smaller loaf pan, filling them about half full. They'll need to bake 45 minutes.
Cool on a wire rack, loosen the edges after 20 minutes, and turn the loaf out onto the wire rack.
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