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Add a photoServings: 12
Ingredients
- 1 Tbsp. cool water
- 1 Tbsp. cornstarch
- 2 med peaches pitted & cut in 1/4" pcs
- 1/4 c. fresh lime juice
- 2 Tbsp. lime zest
- 2 Tbsp. sugar
- 2 1/2 c. flour
- 3/4 c. sugar
- 1 Tbsp. baking pwdr
- 1 tsp baking soda
- 1 tsp salt
- 1/2 c. buttermilk
- 1/2 c. lowfat milk
- 3 Tbsp. oil
- 2 lrg egg whites
- 2 tsp vanilla extract
Directions
- Preheat oven to 350 F. Lightly coat 2 8X4 loaf pans with oil spray. Sugar pans.
- Combine water and cornstarch. Set aside. In a medium-sized saucepan combine peaches, lime juice, lime zest, and 2 Tbsp. sugar. Cook over medium-high heat till peaches are tender, but not mushy, and mix is juicy. Add in the dissolved cornstarch and stir to distribute. Continue to cook for an additional minute till thickened. Set aside to cold.
- In a large mixing bowl combine flour, 3/4 c. sugar, baking pwdr, baking soda, and salt. In a separate mixing bowl, combine remaining ingredients and whisk together till smooth. Stir in the cooled peaches till combined, and pour into dry ingredients. Mix just till all ingredients are moist.
- Pour batter into prepared pans. Bake for 35-40 min or possibly till a cake tester inserted into the center comes out clean.
- Cold in pans on a wire rack for 5 min before inverting to cold completely. Store in airtight container.
- Description: "Refreshing breakfast bread is also the perfect picnic take-along." Yield: 2 8X4 Loaf pansStart to Finish Time:"1:30"Tablespoons(Baking):"0:40"
- NOTES : Tested recipe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 104g | |
| Recipe makes 12 servings | |
| Calories 208 | |
| Calories from Fat 34 | 16% |
| Total Fat 3.92g | 5% |
| Saturated Fat 0.42g | 2% |
| Trans Fat 0.09g | |
| Cholesterol 1mg | 0% |
| Sodium 638mg | 27% |
| Potassium 122mg | 3% |
| Total Carbs 39.08g | 10% |
| Dietary Fiber 1.2g | 4% |
| Sugars 17.94g | 12% |
| Protein 4.23g | 7% |
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