I was looking for a peach muffin recipe I could make with ingredients
in the house, and found this instead. I could have made muffins with
the batter, but chose make the recipe as directed. It is very good.
I liked that it uses whole wheat and has a minimal amount of oil.
kathleen
* Exported from MasterCook *
Peach-Oatmeal Bread
Recipe By :King Arthur Flour Company, Inc.
Serving Size : 16 Preparation Time :0:00
Categories : Breads, Quick Fruits
Grains and Cereals
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups peeled, sliced peaches -- thawed if using
frozen slices; well drained if using canned (12 ounces)
2 cups whole wheat flour -- traditional or white
whole wheat (8 ounces)
3/4 cup unbleached bread flour -- (3 1/8 ounces)
1/2 cup granulated sugar -- (3 1/2 ounces)
1/2 cup packed light brown sugar -- (3 3/4 ounces)
or dark brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup old-fashioned rolled oats -- (3 1/2 ounces)
2 large eggs
1 cup milk -- (8 ounces)
1/4 cup vegetable oil -- (1 3/4 ounces)
1/4 teaspoon almond extract
YIELD: 1 9 x 5-inch loaf, 16 servings. BAKING TEMPERATURE: 350F.
BAKING TIME: 1 hour to 1 hour 10 minutes.
The summery flavor of peaches in this bread is surrounded in
comforting fashion by whole wheat with the sturdy accent of
old-fashioned rolled oats. The bread is moist and flavorful, as well
as being low-fat, so you can relax, as you would in your hammock with
a smile on your face. Its best to use slightly under-ripe peaches if
you're using fresh ones in this recipe.
Preheat the oven to 350F. Grease a 9 x 5-inch loaf pan. Cut the
peaches into small (1/4-inch) pieces; place in a strainer to drain.
Stir together the flours, sugars, baking powder, baking soda, salt,
and spices in a large mixing bowl. Add the oats and peaches; stir to
coat the peaches. Beat together the eggs, milk, oil and almond
extract in a small bowl or large mixing cup. Add to the flour
mixture, stirring just until evenly moistened.
Pour the batter into the prepared pan. Bake for 1 hour. Test the loaf
for doneness; if a toothpick inserted in the center doesn't come out
clean, cover the top of the bread with foil and bake for 10 minutes.
Remove from the oven and cool in the pan for 15 minutes. After 15
minutes, run a table knife around the edges of the loaf to make sure
it's not sticking, then turn it out of the pan and return it to the
rack to cool completely before slicing.
NUTRITION INFORMATION PER SERVING: (1 slice, 87g): 20g whole-grains,
198 cal, 5g fat, 5g protein, 22g complex carbohydrates, 13g sugar, 3g
dietary fiber, 27mg cholesterol, 127mg sodium, 183mg potassium, 33RE
vitamin A, 2mg vitamin C, 2mg iron, 103mg calcium, 198mg phosphorus.
Source:
"King Arthur Flour Whole Grain Baking, page 57"
Copyright:
"(c) 2006 by The King Arthur Flour Company, Inc."
Yield:
"1 loaf"
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