Peaches and Cream Quick Bread

Number of servings : 16 slices Prep time: Cooking time: Type of meal : | Breads and muffins | Breads

Number of servings : 16 slices

Prep time:

Cooking time:

Type of meal : | Breads and muffins | Breads and muffins

Special diet :

Ingredients

2 medium peaches
1-1/2 cups (375 mL) all-purpose flour
3/4 cup (175 mL) whole wheat flour
1/4 cup (60 mL) toasted wheat germ
3/4 cup (175 mL) 3/4 cup (175 mL) sugar
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
1/2 cup (125 mL) fat-free sour cream
1 large egg 
2 large egg whites
2 tbsp (30 mL) extra-light olive oil
1 tsp (5 mL) almond oil

Directions

  1. Preheat oven to 350ºF (180ºC). Lightly spray 9 x 5-inch  (22 x 12 cm) loaf pan with nonstick cooking spray.     
  2. Blanch peaches in medium saucepan of boiling water  for 20 seconds. Peel, pit, and finely chop peaches (you  should have about 1 cup / 250 mL).
  3. Combine all-purpose flour, whole wheat flour, wheat  germ, sugar, baking soda, and salt in a large bowl.
  4. Combine sour cream, whole egg, egg whites, oil, and  almond extract in small bowl. Make well in dry  ingredients, pour in sour cream mixture, and stir just  until combined. Fold in peaches.
  5. Spoon batter into pan, smoothing top. Bake until cake  tester inserted in centre comes out clean, about 1 hour.  Cool in pan on rack for 10 minutes, then turn out onto  rack to cool completely before slicing.

Nutritional information:

Peaches and Cream Quick Bread
Peaches and Cream Quick Bread