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Peaches and Cream Breakfast Bread

15 minutes preparation - 1 hour cooking

step1Preheat the oven to 180°C/350°F/Gas Mark 4 and grease and line a loaf tin.

step2Drain the Del Monte® peaches and chop them roughly.

step3Combine the plain and wholemeal flours, wheatgerm, sugar and bicarbonate of soda in a large bowl.

step4In 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.

step5Spoon 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

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