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Enjoy this recipe from Hometown Harvest.
Submitted by: Lori Ritchey from Denver, PA
2/3 c. butter, melted
15.6 oz. pkg. cranberry quick bread & muffin mix
2-29 oz. cans sliced peaches, drained and 1 c. syrup reserved
1 egg, beaten
2 T. orange zest, divided
1/2 to 2/3 c. sweetened dried cranberries
1/3 c. sugar
1 T. cinnamon
Garnish: whipped cream or vanilla ice cream
Spread melted butter in a 13”x9” baking pan; set aside. In a large bowl, combine dry bread mix, reserved peach syrup, egg and one tablespoon orange zest. Stir until moistened. Drop batter by heaping spoonfuls over melted butter; spread slightly without stirring. Arrange peaches over batter; sprinkle with cranberries. In a small bowl, combine sugar, remaining zest and cinnamon; mix well and sprinkle over fruit. Bake at 375 degrees for 50 to 60 minutes, until edges are deeply golden . Cool slightly; dollop individual servings with whipped cream or ice cream. Serves 12. | |
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Spread melted butter in a 13”x9” baking pan; set aside. In a large bowl, combine dry bread mix, reserved peach syrup, egg and one tablespoon orange zest. Stir until moistened. Drop batter by heaping spoonfuls over melted butter; spread slightly without stirring. Arrange peaches over batter; sprinkle with cranberries. In a small bowl, combine sugar, remaining zest and cinnamon; mix well and sprinkle over fruit. Bake at 375 degrees for 50 to 60 minutes, until edges are deeply golden . Cool slightly; dollop individual servings with whipped cream or ice cream. Serves 12. |
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