One of the benefits of this blog is that I keep discovering new-to-us recipes that are true gems. The flipside is the duds, experiments my family members wish I had never tried. Matt and the children lucked out with this one, giving it a thumbs up—“way up”—from the youngsters.
Boasting an entire can of peaches, two cups of whole grains and nearly a cup of cherries, this nutritious loaf is also low in fat. The cream used in the original version has been replaced with nonfat evaporated milk.
Almond extract and cinnamon have a subtle presence in this loaf, serving more to boost the flavor of the peaches than to be noticed on their own.
Perfectly Peachy Cherry Oat Bread
This recipe is adapted from The Better Homes and Gardens Biggest Book of Bread Machine Recipes.
Makes one 2-pound loaf
1 can (15 oz.) sliced peaches in juice, drained and pureed
5 oz. (1/2 cup + 2 tablespoons) nonfat evaporated milk
2 tablespoons butter
1 tablespoon packed brown sugar
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon almond extract
1 cup rolled oats, not instant
2 cups bread flour
1 cup whole wheat flour
1 1/2 teaspoons rapid or instant yeast
2/3 cup dried cherries
Add all ingredients except cherries to bread machine in the manufacturer’s recommended order. Use the “sweet” or “fruit and nut” setting for a 2-pound loaf.
Add cherries at the beep. If you have a single-paddle, horizontal-loaf machine, watch to ensure that the cherries are fully incorporated.
Once baked, cool for at least 30 minutes before slicing.
Store in a tightly sealed container at room temperature for 2-3 days.
© Liesl K. Bohan | SavvyBaker.com
