Peach Bread with Blueberry Compote and Steak Fries

1.Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan.

2.In a large bowl, whisk together the flour, baking powder, and salt.

3.In another bowl, blend the sugar and melted butter. Beat in the eggs one at a time, then stir in the vanilla extract.

4.Gradually mix in the dry ingredients alternately with the milk, starting and ending with the dry ingredients. Do not overmix.

5.Fold in the diced peaches gently.

6.Pour the batter into the prepared loaf pan and bake for 60 minutes, or until a toothpick inserted into the center comes out clean.

7.Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

8.For the blueberry compote, combine blueberries, sugar, lemon juice, and lemon zest in a saucepan over medium heat.

9.Cook, stirring occasionally, until the blueberries have burst and the mixture has thickened, about 10 minutes. Remove from heat and let cool.

10.For the steak fries, preheat your oven to 425°F (220°C). Cut the potatoes into thick wedges.

11.Toss the potato wedges with olive oil, garlic powder, paprika, salt, and pepper in a bowl.

12.Spread the wedges on a baking sheet in a single layer.

13.Bake in the preheated oven until golden and crispy, about 25-30 minutes, turning halfway through cooking.

14.To serve, slice the peach bread and warm slightly if desired. Serve with a dollop of blueberry compote and a side of steak fries.