Peaches and Cream Breakfast Bread
15 minutes preparation - 1 hour cooking
Preheat the oven to 180°C/350°F/Gas Mark 4 and grease and line a loaf tin.
Drain the Del Monte® peaches and chop them roughly.
Combine the plain and wholemeal flours, wheatgerm, sugar and bicarbonate of soda in a large bowl.
In a separate, smaller bowl, mix together the crème fraiche, whole egg, egg whites, groundnut oil and almond essence. Make a well in the dry ingredients, pour in the crème fraiche mixture and stir gently until combined. Fold in the Del Monte® peaches.
Spoon the mixture into the tin and smooth the top. Bake in the oven for one hour. Cool in the tin for 10 minutes, then on a wire rack, and ensure the loaf cools completely before slicing and serving with lashings of butter and jam or marmalade!
- 1 tin Del Monte® Peach Slices
- 215g plain flour
- 85g wholemeal flour
- 4tbsp wheatgerm
- 150g caster sugar
- 1tsp bicarbonate of soda
- 125g crème fraiche
- 1 egg
- 2 additional egg whites
- 2tbsp groundnut oil
- 1tsp almond extract