Peaches and cream loaf

Peaches and cream loaf


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Fresh peaches and sour cream make this a moist loaf. You can eat it as a dessert topped with frozen yogurt and thickly sliced fresh peaches.

Lynn Lewis and Joachim Wahnschaffe

Serves: 16 

  • 2–3 peaches
  • 185 g (1 1/2 cups) plain flour
  • 110 g (3/4 cup) plain wholemeal flour
  • 25 g (1/4 cup) toasted wheat germ
  • 165 g (3/4 cup) sugar
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 125 g (1/2 cup) sour cream
  • 1 egg plus 2 egg whites
  • 2 tablespoons extra-light olive oil
  • 1 teaspoon almond essence

Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

  1. Use a 23× 3cm loaf tin. Coat tin with cooking spray. Preheat oven to 180°C.
  2. Blanch peaches in a saucepan of boiling water for 20 seconds. Peel, pit and finely chop; you will need about 185 g (1 cup) of peach flesh.
  3. Combine flours, wheat germ, sugar, bicarbonate of soda and salt in a large bowl. Combine sour cream, egg, egg whites, oil and the essence in a separate bowl. Make a well in the centre of dry ingredients. Pour in sour cream mixture; stir just until combined. Fold in peaches.
  4. Spoon batter into tin; level the top. Bake for about 1 hour until a skewer inserted in centre comes out clean. Place tin on a wire rack; cool loaf in tin for 10 minutes. Turn out onto rack to cool completely.

Top Tip

The ‘heart’ of the wheat kernel, wheat germ has a nutty flavour; it contains cardioprotective nutrients which include vitamin E, folate, magnesium and zinc. It's easy to use wheat germ in your meals: add it to smoothies, pie and crumble toppings and to breadcrumbs for coating chicken or fish or burgers.

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