Peach Pecan Bread with Caramel Rum Sauce

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Sometimes the best things come out of bad situations or accidents. Full disclosure - I attempted to make the Peach Pecan Bread in the recipe below, however, instead of putting it into two regular sized loaf pans, I attempted to make it in one large one. Lesson learned. The middle didn't set.

After an additional 30 minutes of cooking time, I gave up and spooned the most, almost cooked bread, into a prepared 9x9 pan, and put it back in the oven for about 20 more minutes.

The end result was something similar to a bread pudding without actually making one, and the flavor was wonderful. I made a simple caramel rum sauce to drizzle over the top as an atonement for my culinary sins, and the result was heavenly :)

If you make the bread recipe, and it turns out well because you followed the directions as you're supposed to do, then you may choose not to use the caramel sauce, but keep it handy if you're an independent thinker like me, because mistakes may happen :)

PEACH PECAN BREAD

2 ¼ cups finely chopped peaches
1 ½ cups sugar
½ cup butter
2 eggs
2 cups flour
1 ½ tsp cinnamon
1 tsp baking soda
1 tsp baking powder
¼ tsp salt
1 ½ tsp vanilla
1 cup chopped pecans (or walnuts)

Ingredients

Cream together butter and sugar. Add eggs one at a time. Add vanilla.

Sift dry ingredients. Add to the wet mixture.

Fold in peaches and pecans. Pour into 2 prepared loaf pans.

Bake at 325F for one hour.

CARAMEL RUM SAUCE

1/2 cup butter
1/2 cup brown sugar, packed
2 tbsp corn syrup
1 tbsp rum (optional)

Combine all ingredients in a saucepan. Cook until thickened, stirring constantly.

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