Granny's Breakfast Peach Bread

Moist and yummy this recipe is a bit healthier than the standard sweet bread recipe. I always double the recipe and make some mini loaves to share with teachers, neighbors etc. This is super excellent with a fat free whipped cream cheese spread with a little fruit and/or honey blended in.

• Ready In: 1 hr 20 mins
• Serves: 16
• Yields: 1 loaf

Ingredients

• 1 1⁄2 cups all-purpose flour
• 1⁄2 cup whole wheat flour
• 1⁄2 cup wheat germ
• 1⁄4 cup brown sugar, firmly packed
• 2  teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon allspice
• 1  egg, beaten
• 1 (8 ounce) carton lemon low fat yogurt
• 1⁄3 cup skim milk
• 1⁄4 cup  vegetable oil
• 1  teaspoon vanilla extract
• 2  cups  fresh peaches (peeled, pitted and sliced)
•  cooking spray

Directions

1. Preheat oven to 350 degrees.
2. Combine first nine ingredients in a large bowl, stirring well.
3. Make a well in the center of dry ingredients.
4. Combine egg, yogurt, milk, oil and vanilla in small bowl, stir well.
5. Add liquid ingredients to dry ingredients stirring just until moistened.
6. Blend peaches in food processor until smooth and fold into the rest of ingredients.
7. Coat 8 1/2 x 4 1/2 x 3 inch loaf pan with cooking spray.
8. Spoon mix into pan and bake for approximately 1 hour or until toothpick inserted into center comes out clean.
9. Cool in pan 10 minutes and then remove and place on wire rack to continue cooling.
10. Cut into 1/2 inch slices when ready to serve.