Cinnamon basil whole wheat peach bread - victoria magazin
3 Loaves
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | All-purpose flour |
| 1 | tablespoon | Baking powder |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Ground cinnamon |
| 1 | cup | Whole wheat flour |
| ⅓ | cup | Packed brown sugar |
| ½ | cup | Chopped nuts |
| ½ | cup | Mashed fresh peach |
| 1 | cup | Milk |
| ¼ | cup | Vegetable oil |
| 1 | Egg | |
| 1 | teaspoon | Peach extract |
| 2 | tablespoons | Fresh cinnamon basil |
Directions
1. Preheat oven to 375'F. Sift together all- purpose flour, baking powder, salt and cinnamon into large bowl. Stir in whole wheat flour, brown sugar, and nuts. Mix well. Make well in center and set mixwre aside.
2. In medium bowl, whisk until blended mashed peach, milk, oil, egg, and peach extract. Add to dry ingredients. Stir just until moistened.
Fold in cinnamon basil.
3. Pour into 3 greased and floured 5½ x 3 x 2-inch loaf pans.
4. Bake at 375F, 25 to 30 minutes until skewer inserted in center comes out clean. Cool in pan on rack 10 minutes. Remove from pan.
Cool on rack.
Victoria/September/90 Scanned & fixed by DP & GG