This is a peach version of my mango bread, with almond essence, pecan nuts and some chunks of diced peach. I made it as a large loaf but it would be lovely in little loaf cases. Delicious!
450 ml peach purée (3-4 peaches, chopped, blitzed and sieved)
4 tbsp walnut oil
7 oz caster sugar
1 tsp almond extract
8 oz self-raising flour
1 oz ground almonds
1 tsp baking powder
Pinch of salt
3 oz pecans, chopped
3 oz pecans, chopped
1 peach, diced
1 oz pecans, left whole
A good sprinkle of vanilla sugar
Method
- Preheat the oven to 180°C. If using a loaf tin, grease and line with baking paper. If using mini loaf cases, arrange on a baking tin.
- In a large bowl, mix together the peach purée, oil, caster sugar and almond extract and beat well.
- Sift the flour, ground almonds, baking powder and salt into the peach mixture, beating to combine well.
- Fold in the chopped pecans and diced peach.
- Spoon the mixture into loaf tin/ cases, arrange whole pecans on top and sprinkle with vanilla sugar.
- Bake until a cake tester comes out clean (about 45-50 for a large tin or 25-30 mins for mini loaves).
- Leave to cool on a wire rack for about 10 mins before removing from tin (and if slicing, allow to cool for an hour out of the tin to prevent it from crumbling).
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