Saturday, February 18, 2012

Peach Bread

Peach Bread
I didn't really know what to call this recipe - it sort of reminds me of banana bread but peachy. I've been working on the recipe all morning but I finally have a success! 
1/2 cup softened butter
1 1/4 cup organic cane sugar
1/2 cup plain yogurt (I used my homemade yogurt so the consistency is thinner than Greek yogurt but probably comparable to regular store yogurt)
2 eggs
2 tsp vanilla (almond extract might be interesting if you prefer almond)
2 1/4 cups unbleached all purpose white flour
1 tsp baking powder
1 tsp baking soda
1 tsp sea salt
2 cups sliced peaches (I used Colorado peaches that I had frozen last summer - thawed)
Topping optional: Mix 2 tsp sugar and 1/2 tsp cinnamon to sprinkle over the top before baking

Beat butter and sugar until smooth then add yogurt, eggs, and vanilla. Add flour, baking powder, baking soda, and sea salt. Mix until smooth. I drained the peaches to remove most of the juice. I mixed for about 30 seconds so there were still a few small chunks of peaches in the batter. I poured the batter into a greased 9x5 loaf pan. I filled it 3/4 full  and I made 6 muffins with the left over batter. I sprinkled the tops of the muffins and the bread with sugar and cinnamon. I baked the muffins for 28 minutes in a 350F degree oven.
and Bake the bread about 55 minutes (test it with a toothpick when it comes out clean the bread is done. Cool your bread about 5-10 minutes in the pan.Then remove it from the pan and place on a cooling rack. This bread is moist and yummy-licious!
Love and peace,

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