This decadently moist, spicy bread pairs perfectly with a cup a tea.
Ingredients:
| 2-1/2 cups | sliced fresh peaches or frozen peaches, thawed |
| 1 (6-oz) container | Rachel's® Peach Green Tea yogurt |
| 1 tsp | cinnamon |
| 2 cups | flour |
| 1 tsp | baking powder |
| 1 tsp | soda |
| 1/4 tsp | salt |
| 1 cup | sugar |
| 1/2 cup | butter, room temperature |
| 2 | eggs |
| 1 tsp | vanilla extract |
| 1 cup | finely chopped toasted pecans, optional |
| Glaze | |
| 1/4 cup | peach puree (reserved from bread) |
| 1/2 cup | powdered sugar |
| 1/2 tsp | vanilla extract |
| additional chopped pecans, if desired | |
Method:
Preheat oven to 325 degrees. Lightly spray or butter 4 mini loaf pans or one 9x5-inch loaf pan.
Place peaches, Rachel's yogurt and cinnamon in a blender. Pulse until smooth. Set aside ¼ cup of puree for glaze.
In a medium bowl combine flour, baking powder, baking soda and salt. In another bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add vanilla and peach/yogurt puree. Fold in dry ingredients. Do not overwork batter. Fold in nuts.
Pour batter into prepared pan(s) and bake 55-60 minutes until tops spring back and a tester inserted into center of loaf comes out clean. Cool on a rack for 10 minutes.
Combine glaze ingredients. Remove loaves from pans and pour glaze over loaves. Cool completely.
Yeild: 4 mini loaves (24 slices)