Wednesday, August 12, 2009

Blueberry Peach Bread

This recipe was passed on to me from Naomi Johnson...but I added the blueberries :-)

It is SO good that it doesn't usually make it into the freezer, but it does freeze nicely! I usually make several at a time and freeze them so I can just pull from the freezer and thaw in the microwave for a quick and easy breakfast!

I haven't mastered an eggless version of this yet, so here's the regular version:

3 eggs
2 cups sugar
2 tsp vanilla
2/3 cup canola/vegetable oil
2 cups diced canned (or frozen) peaches, drained
3 cups flour
1 tsp baking powder
1 tsp salt
1 tsp baking soda
3 tsp cinnamon
1/2 cup fresh or frozen blueberries

1. Preheat oven to 350 degrees. Grease and flour two 8x4 loaf pans.
2. In a large bowl, beat the eggs lightly. Blend in the sugar, oil, and vanilla. Add flour, baking powder, baking soda, salt, and cinnamon; mix just to combine. Stir in the peaches and blueberries. Pour batter into prepared pans.
3. Bake for about 1 hour, or until a tester inserted in the center comes out clean.

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