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Peach & Blackberry Loaf

Very summery desert - made this in the low light of my kitchen while a summer storm danced outside my window.

Goal of this meal is comfort & ripe summer fruit - so I chose local peaches & blackberries. Along w/ butter, honey, and eggs.


  • 1 1/4 Flour

  • 2 handfuls of brown sugar

  • Dash of Vanilla

  • Nutmeg to taste

  • Cinnamon to taste

  • Dash of Sea Salt

  • 2 Farm Fresh Eggs beaten

  • 1/2 cup of local butter melted

  • Dash of Baking

  • 3 Sliced Local Peaches

  • Local Honey to taste

  • Black Berries for topping

Preheat oven to 350. Split peaches in half - take the pit out - then cut into slices. With skin on, throw into food processor until smooth. In a large bowl add puréed peaches & the rest of the ingredients together. Butter 9 by 5 glass pan, pour batter in. Sprinkle top w/ brown sugar & top w/ black berries. Bake for a little more than an hour - until you can poke a knife through it & pull it out clean.

Top w/ local butter.

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