Ingredients for Down Home Peach Pudding Bread
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How to Make Down Home Peach Pudding Bread
- Preheat oven to 350°F (175°C).
- Melt 1/2 cup (1 stick) unsalted butter; set aside.
- Drain two (15 ounce) cans of sliced peaches, reserving the juice.
- Grease a 13x9x2 inch baking pan. Arrange the drained peaches evenly in the prepared pan.
- Pour the 1 (14 ounce) can of sweetened condensed milk over the peaches.
- In a large bowl, combine 1 box (15.25 ounces) yellow cake mix, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, 1/2 cup milk, and the reserved peach juice.
- Pour the batter evenly over the peaches and condensed milk.
- Pour the 1/4 cup melted margarine over the batter.
- Stir the batter gently only three times to combine.
- Bake for 15 minutes. Remove from oven and score the top of the pudding bread with a knife.
- Continue baking for 5 to 10 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let cool slightly before serving. Serve warm or cold, topped with vanilla ice cream (optional).
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
116g
Fat
40g
Carbs
12g
