A new day, a new Hannah Swensen recipe to reproduce in my kitchen. Today’s book was “Key Lime Pie Murder,” and it contained a delightful-sounding recipe for Peach Bread. My parents used to love eating my Cranberry Walnut Bread for breakfast, so I figured they might like to try another fruit-flavored loaf.
In typical Tina-in-the-kitchen fashion, there were a couple ingredients in the recipe that I didn’t have. No cream cheese, and no ripe peaches. I didn’t feel like making another trip to the grocery store, so I just rifled through the fridge to see what I could find. And what I found were two containers of Yoplait Light Harvest Peach yogurt. Perfect!
Until last year, I didn’t realize that there were different kinds of cherries. Thanks to my friend Karen, who spent a year working at a juice factory, I now know that not all cherries are of the deep purple/red variety, and have discovered the magic of Rainier cherries. Not only are they prettier, but they’re also sweeter. And, I also happened to have some in the fridge, so naturally they also went into the batter.
Unfortunately, the peach and cherry flavors weren’t as strong as I had hoped. I think next time I’m going to have to pick one fruit and stick with it. And, actual mashed peaches or cherry juice might do help. Even so, the bread was still very tasty. Moist, mildly fruity, just a little bit sweet, and good alone or toasted and slathered with some jam. Mmm.
americas test kitchen did blueberry muffins where they reduced maybe half the berries down to jam and mixed that into the fruit to concentrate the flavor. seemed like a good idea.