Peaches and cream bread
Fresh peaches and virtually-fat-free fromage frais combine in this delicious quick bread, which is just as perfect for brunch as it is at teatime.
Ingredients
Serves: 16
- 2 medium peaches
- 215g (7½oz) plain flour
- 85g (3oz) wholemeal flour
- 4 tbsp wheatgerm, preferably toasted
- 150g (5½oz) caster sugar
- 1 tsp bicarbonate of soda
- 125g (4½oz) fromage frais
- 1 medium egg
- 2 medium egg whites
- 2 tbsp light olive oil
- 1 tsp almond extract
Method
Prep:15min ›
Cook:1hr ›
Ready in:1hr15min
- Preheat the oven to 180°C (350°F, gas mark 4). Lightly coat a 23 × 13cm (9 × 5in) loaf tin with cooking spray or a teaspoon of olive oil.
- Blanch the peaches in a saucepan of boiling water for 20 seconds; drain. Peel, stone and finely chop the peaches.
- Combine the plain and wholemeal flours, wheatgerm, sugar and bicarbonate of soda in a large bowl.
- Mix together the fromage frais, whole egg, egg whites, oil and almond essence in a small bowl. Make a well in the dry ingredients, pour in the fromage frais mixture and stir just until combined. Fold in the peaches.
- Spoon the mixture into the tin and smooth the top. Bake for about 1 hour or until a skewer inserted in the centre comes out clean. Cool in the tin, on a rack, for 10 minutes, then turn out on to the rack to cool completely before slicing.
Some more ideas
*Try using plums or nectarines in place of peaches. Blanch and peel them the same way.
*If fresh peaches are not in season, you can use canned peaches (in natural juice).
Health points
Peaches are full of vitamin C – 100g/3½ oz provides 77per cent of the recommended daily intake.
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Reviews & ratings
Average global rating:
(1)
Reviews in English (1)
This bread is just ok. I followed the recipe exactly, used Georgia sweet peaches. I just found the bread to be on the bland side and the texture a little too dry. I love almond but you could hardly taste it in this recipe. - 29 Aug 2012