After making jam, butters, salsa, plain canned fruit, and so much more, I had a lot of pureed nectarine pulp that I wanted to use, so I found a recipe for peach cake, adjusted it for altitude, and used the nectarine puree I already prepared.
|Nectarine Pulp -- we left it chunky|
If you just have a few nectarines or peaches, you can also do this in the microwave or stovetop. Either way, the pulp is just cooked down fruit.
So now that you have the pulp, you can make the nectarine or peach quick breads. These are really easy, and are sort of like banana bread...just using nectarines or peaches instead.
The changes needed for low altitude are at the end of the recipe. This was tested at 5700 feet so if your altitude is a lot higher, you might still need to make a few adjustments.
Peach (or Nectarine) Bread Recipe
Makes 2 loaves or 12 mini bundt cakes
Adjusted for 5600 feet altitude
¾ cup + 2 tbsp granulated sugar
½ cup vegetable oil
2 ¼ cups peach or nectarine puree
2 ¼ cups all purpose flour
1 tsp cinnamon
7/8 tsp baking soda
7/8 tsp baking powder
1 tsp vanilla
1 cup chopped walnuts, optional
Mix together sugar, eggs, vegetable oil and puree in a large bowl until well blended. Add in remaining ingredients and stir until just mixed together.
Place batter in 2 loaf pans that have been greased and floured. You can also make these in mini bundt pans, cupcake tins or even mini loaf pans.
Bake at 375° for about 30 minutes for mini bundt pans or 40 minutes for loaf pans. They are done when a toothpick inserted in the middle comes out clean and the tops are slightly browned.
Let cook for 10 minutes then remove from pan and cool on a cooling rack.
Note: If you are baking this at low altitude, use 1 cup of sugar, 2 cups of peach puree, 2 cups of flour, a full teaspoon for both baking powder and baking soda, and bake at 350°. I don’t have baking times for these, but you can start checking them a few minutes before times shown for high altitude.