The Times - Serving Waitsburg, Dayton and the Touchet Valley

I've never heard of a bread with peaches so this caught my eye. I decided I'd better try the recipe first. I had everything I needed except the cream cheese, which is not often in my refrigerator. I even had yogurt, because I have another recipe that calls for it. I had just bought four peaches, this recipe called for three peaches or two cups. **Measure after two peaches (suggestion).

This is a winner. Very moist. I am going to toast it for breakfast. I did not put the glaze on. And next time I am going to add blueberries or possibly rhubarb.

I was impressed that it did not call for butter or oil. The yogurt I had was blueberry, which worked just fine.

INGREDIENTS:

2 C. flour

1 tsp baking soda

1 tsp salt

3 oz cream cheese softened

1 c. sugar

2 tsp vanilla extract

1 large egg beaten

½ c. vanilla Greek yogurt.

3 peaches peeled and chopped into small pieces and patted dry with a paper towel (abut 2 cups)**

Vanilla Glaze

1 Tbsp melted butter

½ c. powdered sugar

1 Tbsp milk

¼ tsp vanilla extract.

Whisk all together and drizzle over bread when done.

INSTRUCTIONS:

Mix the flour, baking soda, and salt together in a medium mixing bowl.

In a separate bowl, beat eggs, sugar, cream cheese and vanilla until smooth.

Add flour mixture and mix well.

Add the yogurt and mix just until combined.

Stir in the chopped peaches.

Pour into a greased bread pan and bake at 350 degrees or until a toothpick inserted in the middle comes out clean. Cool in pan for about 15-20 minutes and then remove the bread from the pan and let it cool the rest of the way on a wire rack. Once the bread is cooked, add the glaze.

MY NOTES:

The instructions said eggs (plural) but it says only one egg. I only used one. If you are using a dark, non-stick pan, I think they take less bake time.

I think you will like this one.

ENJOY;)