Vanilla Peach Nut Bread

Vanilla Peach Nut Bread

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/2 cup old-fashioned oats
  • 2 teaspoons baking powder
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup coarse sugar
  • 1/2 cup dark brown sugar, firmly packed
  • 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
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  • 2 tablespoons butter, melted
  • 2 eggs
  • 1 (6 oz.) container peach yogurt
  • 1/2 cup peach purée (about 3/4 cup of canned peach slices, drained and puréed)
  • 1/2 cup walnuts, coarsely chopped
  • 1 tablespoon coarse sugar (set aside)

Directions

Preheat oven to 350 degrees F. In a medium bowl, combine flour, oats, baking powder, spices and salt, set aside. In a separate bowl, whisk until well combined, coarse sugar, brown sugar, Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, butter, eggs, yogurt and peach puree. Using a wooden spoon, stir the flour mixture into the peach mixture, just until moistened. Fold in walnuts. Place mixture into 9 inches-by-5 inches loaf pan coated with nonstick spray. Before baking, sprinkle top with coarse sugar. Bake for 1 hour, or until a cake tester inserted into the center of the bread comes out clean.

  • 220 g all-purpose flour
  • 80 g old-fashioned oats
  • 2 teaspoons baking powder
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 100 g coarse sugar
  • 100 g dark brown sugar, firmly packed
  • 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
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  • 2 tablespoons butter, melted
  • 2 eggs
  • 1 (170 g) container peach yogurt
  • 120 ml peach purée (about 130 g of canned peach slices, drained and puréed)
  • 65 g walnuts, coarsely chopped
  • 1 tablespoon coarse sugar (set aside)

Directions

Preheat oven to 180 degrees C. In a medium bowl, combine flour, oats, baking powder, spices and salt, set aside. In a separate bowl, whisk until well combined, coarse sugar, brown sugar, Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, butter, eggs, yogurt and peach puree. Using a wooden spoon, stir the flour mixture into the peach mixture, just until moistened. Fold in walnuts. Place mixture into 23 cm-by-13 cm loaf pan coated with nonstick spray. Before baking, sprinkle top with coarse sugar. Bake for 1 hour, or until a cake tester inserted into the center of the bread comes out clean.

This Recipe Uses

Madagascar Bourbon Pure Vanilla Extract