Cinnamon basil whole wheat peach bread - victoria magazine

Yield: 3 Loaves

Measure 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 \N Egg
1 teaspoon Peach extract
2 tablespoons Fresh cinnamon basil

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 Posted to MM-Recipes Digest by muddy@... on May 20, 1998

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