So why am I still baking with peaches instead of moving on
to apple, fig or pumpkin? My son
had an advanced photography project and needed to replicate a famous
painting. He chose “Peaches” by
Monet. Therefore, I had 20+ peaches to go through in a short period of
time.
The peach oatmeal bread turned out divine and I also experimented with peach basil sorbet which was surprisingly delicious (let me know if you’d like the recipe). I knew about strawberries and basil, but the peach combo just knocked my socks off!
The peach oatmeal bread turned out divine and I also experimented with peach basil sorbet which was surprisingly delicious (let me know if you’d like the recipe). I knew about strawberries and basil, but the peach combo just knocked my socks off!
Anyway, happy Fall and I’m pretty sure it’s still OK to buy
peaches. I’ll get to the pumpkin
in a week or so!
Oatmeal Peach Bread
Prep time: 20 minutes
Cook time: 50 to 60 minutes
Total time: 1 hour 20 minutes
Ingredients
- 1 1/2 cups flour
- 1 1/2 cups old fashioned oatmeal
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 1/2 cups low fat vanilla yogurt
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups diced peach
Crumble:
- 1/2 cup brown sugar
- 6 tablespoons flour
- 1/4 cup unsalted butter, melted
- 1 teaspoon pumpkin pie spice
Combine all the ingredients until crumbly.
Cooking Directions
- Pre-heat oven to 350 degrees F. Grease a 9" loaf pan.
- In a medium bowl, whisk together the first 7, dry ingredients (if your baking powder is a little lumpy, push it through a small sieve).
- In a separate bowl whisk together yogurt, oil, eggs and vanilla.
- Slowly add wet ingredients to dry ingredients, mixing lightly. Fold in peaches and pour into the loaf pan. Evenly spread crumble over the top.
- Bake for 50-60 minutes or until toothpick comes out clean.
