Sunshine is here. It’s finally springtime!
Although I love living in a state that actually has 4 seasons, these up-and-down weather charades definitely take a toll on me. I function best when I can get outdoors. There’s no better way to embrace a beautiful day than with a glorious picnic.
A picnic is an outing that involves a packed meal that’s eaten outside. They’re usually fashioned with sandwiches, cold salads, fruits, chips, and dips. Well, I’ve been eating most of those foods for lunch every single day for the past 3 weeks. Needless to say, I want a little more variety in my picnicking ventures.
My next picnic is going to be a fancier occasion. Sandwiches and fruits are on the menu, but with a little twist… Peach bread, anyone?
This peach bread is so yummy and hearty. I chose peaches as the star ingredient because they reminded me of the simpler times of my childhood. My sister and I used to eat nectarines and peaches after we played outside on warm days. Who wouldn’t want a little nostalgia with every picnic bite?
Peaches are usually in season from June to August. I enjoy buying seasonal product, but sometimes I have cravings for fruits outside of their normal growing times. That’s why I love buying frozen fruits and keeping them all year round. Frozen fruits are generally picked at their peak, and because they’re stored in the freezer, they last longer than fresh fruits. They also tend to be cheaper (price/pound), and they have the same nutrients as fresh fruits. Therefore, you can have that summer taste all year long without losing the health factor!
Bake this peach bread at least one day before you plan to eat it. It holds together better after an overnight rest, and it’s easier to slice. I’m sure you won’t have much of it left after your outing, though.
Peaches also pair well with many soft cheeses, especially brie (my absolute favorite). This picnic is turning out to be a sophisticated one. Peach bread, cheese, jam, and good company. Happy spring!
Perfect Picnic Peach Bread
- 2 cups all-purpose flour
- 1/2 cup bread flour
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 Tbsp double acting baking powder
- 1 tsp salt
- 1/2 cup canola oil
- 1/2 Tbsp vanilla extract
- 1 cup unsweetened frozen peaches, finely chopped or pureed
- 1 cup white sugar
- 2 large eggs
- 2/3 cup nonfat plain Greek yogurt
- 1/3 cup chopped walnuts (optional)
- Preheat the oven to 325°F.
- Finely chop or puree the frozen peaches. I let the peaches sit out for 15 minutes before putting them into a blender. I wanted them to be a little soft, so they didn’t get stuck in the blade. Set them aside once you have the consistency you desire.
- Add both flours, cinnamon, nutmeg, baking powder, and salt in a large bowl. Stir together with a fork until just combined.
- Add the canola oil, vanilla extract, sugar, eggs, and Greek yogurt into a separate large bowl. Stir until just combined. This mixture will appear like a glossy meringue.
- Add the ingredients of the wet bowl into the flour mixture. Stir them together until the batter is wet. Do not over-mix.
- Fold the peaches and walnuts into the batter.
- Grease 2 small loaf pans. Split the batter into each of the pans. The batter will fit about halfway up the loaf pans.
- Bake the breads in the preheated oven for 55 to 60 minutes, or until a toothpick comes out cleanly from the middle.
- Let the loaves cool completely on a wire rack when finished. Store overnight or until you’re ready to serve.
Nutrition Facts Serving of 2 slices
Total Calories: 228 Protein: 5 g Carbohydrates: 30 g Dietary Fiber: 1 g Total Sugars: 14 g Total Fat: 10 g Monounsaturated Fat: 5 g Polyunsaturated Fat: 4 g Cholesterol: 24 mg Sodium: 250 mg Calcium: 75 mg Potassium: 90 mg Iron: 1 mg