This month’s Bread Baking Day theme was simple - the bread must include oats. Astrid of Paulchen’s Food Blog was our lovely host this month, and I thought there are so many options that I was paralyzed by indecision for the first 3 weeks that this challenge was posted. I decided that I wanted to incorporate fruit, and I was in the mood for something quick, specifically a quickbread! I decided to do a variation of the Peach Oatmeal Bread in King Arthur’s Whole Grain Baking book. I thought that peaches would be super appropriate since I reside in the official peach state.
Everything about this bread screamed banana bread to me, but when you took a bite you were reminded of the fact that little peach cubes studded this amazing scented loaf. Hubbs and I split a piece and I took the rest into work. Exactly 30 minutes later, this is what was left…
It had been almost completely devoured, with many people getting multiple helpings. It really was amazing - especially with coffee in the morning. Yum!
Peach Walnut Oatmeal Bread:
2 cups (12 ounces) peeled, sliced peaches; thawed if using frozen slices, well drained if using canned
1 3/4 (7 ounces) cups whole wheat flour, traditional of white whole wheat
1/4 cup (1 ounce) oat flour
3/4 cup (3 1/8 ounces) unbleached bread flour
1/2 cup (3 1/2 ounces) granulated sugar
1/2 cup (3 3/4 ounces) packed light or dark brown sugar
1/4 chopped walnuts
1/2 cup unsweetened shredded coconut
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup (3 1/2 ounces) old-fashioned rolled oats; plus extra for topping
2 large eggs
1/4 cup (1 3/4 ounces) vegetable oil
1/4 teaspoon almond extract
Preheat the oven to 350F. Grease a 9″x5″ loaf pan. Cut the peaches into small (1/4″) pieces; place in a strainer to drain. Stir together the flours, sugars, walnuts, coconut, baking powder, baking soda, salt, and spices in a large mixing bowl. Add the oats and peaches; stir to coat the peaches. Beat together the eggs, milk, oil and almond extract in a small bowl or large mixing cup. Add to the flour mixture, stirring just until evenly moistened.
Pour the batter into the prepared pan. Bake for 1 hour. Test the loaf for doneness; if a toothpick inserted in the center doesn’t come out clean, cover the top of the bread with foil and bake for 10 minutes. Remove from the oven and cool in the pan for 15 minutes. After 15 minutes, run a table knife around the edges of the loaf to make sure its not sticking, then turn it out of the pan and return it to the rack to cool completely before slicing.