I tend to shy away from baking quick breads for two reasons, 1) the amount of sugar and oil in the recipes shocks me and, 2) if I’ve not given the bread away, I will sliver them to death because they truly do taste so good!
Many years ago my childhood best friend gave me a recipe for strawberry bread. She forewarned me of the amount of oil – 1 1/2 cups! and the amount of sugar – 2 cups! She followed the warning stating that despite the huge amounts of oil and sugar, I had to make is as it was well worth it!
I made it often through the years for brunches and gift-giving always receiving rave reviews and requests for the recipe. I’d feel somewhat like a hypocrite, baking what appears to look healthy with fresh fruit and nuts, while knowing about all the oil and sugar. Especially when friends shared how they enjoyed it with their morning coffee. Kinda like the early years of the mega muffin craze containing lots of “healthy” ingredients along with just too much sugar!
I ran across this recipe after my move and decided to give it a fresh, healthy update. I’ve been using Tropical Traditions Virgin Coconut Oil in several recipes replacing vegetable oil. Since the FDA does not want us to discuss the health benefits of coconut oil on a page where it is being sold or given away, here is the best website to read about the health benefits of coconut oil.
I did reduce the amount of oil to 1 cup and added in 1/2 cup of Gerber baby fruit peaches, which has been my secret to adding extra flavor in baking and quick breads and as a replacement for fats. I also replaced the white sugar with turbinado, raw sugar, using 1 cup instead of 2 and switched from white flour to a white wheat flour. Honestly, the flavor and texture did not suffer in anyway. The bread remained moist and great tasting.
Fresh Peach and Pecan Quick Bread
3 cups white whole wheat flour
1 teaspoon baking soda
1 teaspoon Kosher salt
1 tablespoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon freshly grated nutmeg
1 cup turbinado sugar (raw)
4 eggs, beaten
1 cup Virgin Coconut Oil (I used Tropical Traditions)
1/2 cup baby peaches
2 generous cups peaches, peeled and diced tiny
1 cup pecans, chopped
Preheat oven to 350 degrees. Grease two 8 x 5 loaf pans or four 4 x 6 mini loaves.
Combine dry ingredients. Add eggs, oil, baby peaches and pecans. Stir just until ingredients are moist. Spoon batter into loaf pans. Bake for 60-70 minutes for the large pans or 50-60 minutes for the mini loaves. Cool in pans 5 minutes, remove and cool on wire rack.
And now for the winner…….
of a 1 quart of Gold Label Virgin Coconut Oil …….
Tropical Traditions will be emailing you directly for shipping information. Congrats!