I love peaches. They are my absolute favorite fruit (strawberries are a close second) and I really can’t get enough of them in the summer when they are so sweet and juicy. Growing up in St. Louis I was always so excited when the Eckert’s (a local farm with all kinds of fresh fruit) peaches were in season. I actually brought a bag of them back with me from St. Louis last week! Now that is dedication. Or obsession…
I used to avoid recipes involving peaches because thebetterhalf claimed he didn’t like them. I can’t bake things he doesn’t like, because then I end up eating the whole thing! This summer I decided to make him try a bite of peach because I didn’t understand how he could not like a food that I like so much. And what do you know – he likes peaches now 🙂 Bring on the peach recipes!! I made a delicious Peachberry Buckle a few weeks ago and this past weekend I used my beloved peaches to make a lighter breakfast – Peach Yogurt Bread. This loaf is so moist thanks to a full cup of Greek yogurt. I love baking with yogurt! The cinnamon adds just a touch of warmth and sweetness that pairs so well with the peaches. We couldn’t get enough of this bread! However if you aren’t a peach lover, I think it would be great with berries as well.
Peach Yogurt Bread with Cinnamon (A ChezCateyLou Original)
1 ½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 ½ teaspoon cinnamon
1 cup sugar
⅓ cup vegetable oil
2 eggs, at room temperature
1 teaspoon vanilla
2 tablespoons unsweetened applesauce (or omit and use ½ cup oil)
1 cup Greek yogurt (I use fat free), at room temperature
1 ½ cup peaches – peeled, diced, and tossed in 2 tablespoons flour
Preheat the oven to 350 degrees F. Spray a 8 ½” x 4 ½” loaf pan with nonstick cooking spray.
In a medium bowl, whisk together flour, salt, baking powder, baking soda, and cinnamon.
In a large bowl, whisk the sugar and oil until well combined. Add in the eggs, vanilla, applesauce, and yogurt and mix thoroughly. Mix the dry ingredients into the wet ingredients, stirring until just combined. Fold the peaches into the batter. Pour the batter into the prepared pan.
Bake for 40 – 50 minutes, until golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the bread appears to be browning too quickly before the center is fully baked, lightly tent it with foil. Cool the bread before slicing.