Friday, April 3, 2009
Peach Mango Oatmeal Bread
The name of this bread says it all! This is one scrumptious bread. Definitely wait to eat it until the day after you bake it. I have found that quickbreads for the most part are the best the day after baking them. I found this at Natashya's food blog called Living in the Kitchen with Puppies.
Natashya has wonderful recipes and this is just one of many. My husband loved this bread and so do I. I like the idea of the whole wheat flour...makes me feel it's healthier! I also was looking for a recipe with mangoes. I love mangoes and have not baked with them often enough. The only change I made to this bread is to use all purpose flour instead of bread flour. I've never used bread flour and didn't want to go out and buy it if I could get away with all purpose flour. It seems to have worked out fine.
Spring break starts here today and I am looking very forward to a week of not having to constantly remind my son what time it is and that he needs to "hurry up" and get ready for school. A nice, welcome break. It will also be nice not hearing the alarm clock blast in my ear every morning too!!! Have a great weekend!
2 cups peeled , sliced peaches and mangoes, thawed if using frozen, well drained if using canned
2 cups whole wheat flour
3/4 cup unbleached bread flour (I used ap flour)
1/2 cup granulated sugar
1/2 cup packed light or brown sugar
1 Tbs baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmetg (this really adds flavor to the bread)
1 cup old fashioned rolled oats
2 large eggs
1/4 cup vegetable oil
1 cup milk
1/4 tsp almond extract
Preheat oven to 350 F. Grease a 9x5 inch loaf pan. Cut peaches and mangoes into small 1/4 inch pieces. Place in strainer to drain. Stir together flours, sugars, baking powder, soda, salt and spices in a large mixing bowl. Add oats, peaches and mangoes; stir to coat fruit. Beat together eggs, milk, oil and almond extract in small mixing bowl. Add to flour mixture, stirring until just evenly moistened. Pour batter into prepared pan and bake for 1 hour. If toothpick inserted in center does not come out clean, cover top of bread with foil and bake for 10 more minutes. Let rest 15 minutes before removing from pan. Cool completely on wire rack.