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Cook it light: Reduced-fat bread recipe is simply peachy

Published: Tuesday, June 26 2012 4:32 p.m. MDT

Dear Jeanne: I love to make this bread during peach season. Can you please lighten it for me?

— Allison, Myrtle Beach, S.C.

Dear Allison: This is a fruit that can be used to add flavor and actually lower the fat in a recipe without sacrificing the texture. Fruits and vegetables added to baked goods enhance the moisture and texture, and in this case, the flavor, too!

This is a great use for those overripe peaches — just peel and crush them using a food processor, or just mash them with a fork or pastry blender.

Jeanne Jones is the author of 33 cookbooks, most recently "Cooking From the Cupboard" (Rodale Press). For more information, you can go to her website, jeannejones.com.

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PEACH BREAD

3 cups flour

2 cups sugar

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon cinnamon

3 cups crushed peeled peaches

1 cup vegetable oil

3 eggs

1 teaspoon vanilla

Combine the flour, sugar, baking soda, baking powder, salt and cinnamon. In a separate bowl, mix together the peaches, oil, eggs and vanilla. Combine the dry ingredients and the peach mixture. Pour the batter into two greased and floured 9-by-5-inch loaf pans. Bake at 350 F for 55 minutes.

Makes 24 servings.

REDUCED-FAT PEACH BREAD

2 eggs

1 egg white

11/2 cups sugar

1/4 cup canola oil

11/2 teaspoons vanilla extract

3 cups fresh peaches, peeled and crushed

2 cups all-purpose flour

1 cup oatmeal, ground to powder in a blender

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1. Preheat the oven to 350 F. Spray two 9-by-5-inch loaf pans with nonstick cooking spray, then sprinkle with flour. Knock out the excess flour.

2. In a large bowl, beat the eggs and egg white until frothy. Add the sugar and beat for two minutes. Add the oil, vanilla extract and peaches, and mix well.

3. In a separate bowl, combine the flour, ground oatmeal, baking soda, baking powder, cinnamon and salt, and mix well. Quickly combine the dry mixture with the wet mixture until thoroughly moistened. Do not overmix.

4. Pour the batter into the prepared pans. Bake in the preheated oven for about 55 minutes, or until a sharp knife inserted into the center comes out clean.

Makes 24 servings.

Each serving contains approximately: Original Recipe: 235 calories; 10 gm fat; 27 mg cholesterol; 173 mg sodium; 35 gm carbohydrates; 3 gm protein; 1 gm fiber. Revised Recipe: 137 calories; 3 gm fat; 18 mg cholesterol; 126 mg sodium; 25 gm carbohydrates; 2 gm protein; 1 gm fiber.