peach bread.

…quick bread #5 on my fifty for 50 list.

peach bread.
yeah, not the greatest photo, but the best I could do since I didn’t remember to even take one til after I’d sliced and served the bread!

I knew I could count on sara to get me back on track with my baking. my bookmark folder is now packed with scone and muffin and bread recipes. but honestly, I think I might need just this one. it’s easy. it’s versatile. it’s healthy. and it’s delicious.

peach bread
inspired by emma christensen on the kitchn, makes one loaf
1 cup all-purpose flour
1 cup whole wheat flour
1 tablespoon light brown sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/8 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon cinnamon
3/4 cup greek yogurt (I’ll try a bit less yogurt and a bit more milk next time)
1/4 cup skim milk
1 large egg
3 tablespoons butter, melted and cooled
1 tablespoon canola oil
2 small peaches, peeled and coarsely chopped (about 2/3 cup)

heat the oven to 350 degrees. coat a 9×5 loaf pan with nonstick cooking spray.

mix dry ingredients (flour through cinnamon) in a large bowl. in a smaller bowl, stir together the yogurt, milk, egg, butter and oil. add to the dry ingredients and stir gently until the flour is just absorbed. stir in the peaches.

spread the batter into the prepared loaf pan and bake for 45-50 minutes. let the loaf cool in the pan for 15 minutes before removing and slicing.

…the variation possibilities are endless, and emma lists 10 at the end of the recipe…next, I think I’m going to try a savory version. maybe parmesan rosemary walnut?

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