peach oatmeal bread

Summer is winding down--actually I hear that in other parts of the world it is now autumn. ;-) Well, it is still warm and pleasant here, and the last peaches are in the shops. I made this peach and oatmeal loaf to celebrate the end of summer and took it with us when we went on a yacht trip with friends.


The recipe can also be made with canned or frozen peaches, well drained. Enjoy with friends and remember the warmth of summer.

Peach Oatmeal Bread
adapted from Whole Grain Baking
makes 1 loaf

2 c (500 ml) peeled, sliced peaches
2 c (240 g) whole wheat flour
3/4 c (95 g) white bread flour
1/2 c (125 g) granulated sugar
1/2 c (100 g) packed brown sugar
1 T baking powder
1/2 t baking soda
1/2 t salt
1 t ground cinnamon
1/4 t nutmeg
1 c (90 g) oats
2 eggs
1 c (250 ml) milk
1/4 c (60 ml) vegetable oil

Place the peach pieces in a colander to drain well.
In a large bowl, mix together the flours, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg.
Add the peaches and oats, and mix to coat the peaches.
In a small bowl, mix together the eggs, milk, and vegetable oil.
Add the liquids to the flour mixture and fold just until combined.
Pour into a large loaf tin. Bake at 350 F (180 C) for 1 hour.
Cool on a rack in the tin for 15 minutes, then turn the loaf out onto the rack to cool completely.