Peaches and cream bread

Peaches and cream bread

17saves
1hr15min


2 people made this

About this recipe: 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.

Norma MacMillan

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 

  1. 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.
  2. Blanch the peaches in a saucepan of boiling water for 20 seconds; drain. Peel, stone and finely chop the peaches.
  3. Combine the plain and wholemeal flours, wheatgerm, sugar and bicarbonate of soda in a large bowl.
  4. 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.
  5. 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 (1)

TheBritishBaker
0

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

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