Thursday, August 23, 2007
Peachy Goodness
It is sad to say that I have really not had any great peaches this year. I don't know why, but non of them seem to be that perfect mix of firm and sweet that I look for in a good peach. A few years ago, the illustrator and I went on a road trip and stopped at a little place on the side of the road in North Carolina to get some peaches. We bought a huge basket over flowing with fresh peaches. They were, by far, the best peaches I have ever had! You know, the ones you bite into and the juices drip down your arm...the best! So, when we finally got home with all of the peaches, I needed to find some things to do with them. You can only eat so many peaches in one day! I played around with a couple of pound cake recipes I use and came up with this little gem! It tastes like an acceptable way to eat peach cobbler for breakfast.

Peach Bread
(adapted from Canadian Baker)
2 cups all-purpose flour
1 tsp baking powder
3/4 cup light Smart Balance
1 cup granulated sugar
3/4 cup egg substitute
2 tsp vanilla (or Peach Schnapps)
1/2 cup fat free Lactaid milk
3/4 cup sliced peaches (fresh, canned, thawed-from frozen) - I used canned this time
1 cup powdered sugar
2 TBSP peach juice from can, water, milk - I used the juice
splash of vanilla

Preheat oven to 325 F. Grease a 9 x 5-inch loaf pan. Set aside.

In a bowl, stir together the flour and baking powder. Set aside.

In a large bowl with an electric mixer, beat together the butter and sugar until well mixed. Then add the egg substitute. Continue beating the mixture for 2 to 3 minutes. Puree peaches in a food processor until smooth. Beat in the vanilla, then add the flour mixture, in 2 or 3 additions, alternately with the milk, beating until the batter is just smooth. Stir in peaches. Pour batter into the prepared loaf pan. Bake for 70 to 75 minutes. We like our breads to be a little bit on the moist side so this one has a little bit of a wet crumb to it when you stick it with a toothpick.

Let cool in the pan for 10 minutes, then remove and let cool completely.

Mix together the powdered sugar and liquid of choice until smooth. Drizzle the mixture over the bread and let cool completely.

Note: If you use canned peaches, you may want to cut some of the sugar in the bread. If you want to serve it as a dessert, leave in the sugar and serve with your favorite lactose free ice cream!


posted by Sarena Shasteen - The Non-Dairy Queen @ 11:23 AM  
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Sarena Shasteen - The Non-Dairy Queen
Home: Atlanta, GA, United States
About Me: Lactose Challenged
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