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Peaches and Cream Breakfast Bread
• 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
1)Preheat the oven to 180°C/350°F/Gas Mark 4 and grease and line a loaf tin. 2)Drain the Del Monte® peaches and chop them roughly. 3)Combine the plain and wholemeal flours, wheatgerm, sugar and bicarbonate of soda in a large bowl. 4)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. 5)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!
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This is a bit of a showstopper, but you can easily halve the quantities (except for the fruit salad) and just make one cake if you'd prefer to serve fewer people.
What you will need: 2 X 20cm square, lined cake tins; candymaker's thermometer. If using round tins, you will need 2 x 22/23cm (9") tin.