Irresistible Peach Bread with Pralines

ASSEMBLE THE DOUGH

1. In a large bowl, combine the flour, sugar, instant yeast, salt, cinnamon, ginger and nutmeg. Whisk to combine and set aside.
2. Be sure that the milk and butter are at the proper temperature. Too hot will kill the yeast and too cool, won't activate it. Use an instant read thermometer to be sure it's just right.
3. Combine the warm milk, melted butter and egg in a small bowl and whisk together.
4. Immediately pour the wet ingredients into the dry ingredients and stir together until just combined. Cover the bowl with a clean dish towel and let the dough rest for 1 hour.

MEANWHILE, PREPARE THE PEACHES & PRALINES

1. Peel the peaches and cut into 1/2" dice and set aside.
2. Roughly chop the pralines and set aside.

PREPARE THE LOAF PAN:

1. Preheat the oven to 350°.
2. Spray an 9 x 5 x 3" loaf pan with vegetable spray. Cut a piece of parchment paper to fit in the bottom of the pan and fit it in the bottom of the loaf pan. Spray the parchment with vegetable spray and set aside.

ADD THE BAKING POWDER AFTER THE DOUGH HAS RESTED:

1. Sprinkle the dough with baking powder and use your hands to work it into the dough until it's combined.

ASSEMBLE PEACH PRALINE DOUGH:

1. Sprinkle the peaches and pralines over the dough and fold the fruit and candy into the dough until it's fairly evenly distributed.

BAKE:

1. Transfer the dough to the prepared pan. Bake for 55-65 minutes turning the loaf 180° about halfway through baking to ensure even cooking.
2. Let the loaf rest for 5 minutes in the baking tin before turning it out onto a rack to cool completely to room temperature. (The loaf slices better when you give it a chance to cool completely -- but if you're impatient... no judgement here).

* FOR OTHER LOAF PAN SIZES:

1. If you don't have a large 9x5 inch loaf pan, you can use two 8 1/2 x 4 1/2" pans. Cut the cooking time to 40-50 minutes then test with a cake tester for doneness. If it needs longer, add 5-8 minutes of cooking time and check again.Additional sizes: 4x11, don't adjust cooking time or temperature.For mini loaf pans: 5 1/2 x3" reduce baking temperature to 325° and bake for 25-30 minutes. Start testing with a cake tester after that and if it needs more time, add in 5 minute increments and test again.For 4 1/4 x 2 1/4" super-mini loaf pans reduce baking temperature to 325° and bake for 18-22 minutes, checking for doneness after that. If it needs more time, add it in 5 minute increments and test again.