Peach and Poppy Seed Bread

Ingredients

Contains: egg, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/2 cup applesauce
• 3/4 cup turbinado sugar
• 2 tablespoons honey
• 3 eggs
• 3 large peaches, peeled and chopped
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 2 tablespoons poppy seeds
• 2 cups whole wheat flour

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 350°F (175°C). Line two loaf pans with parchment paper.

2. Peel the peaches (dip them in a pan of boiling water for 30 seconds, then slip off the skins) and chop them into small pieces.

3. In a large bowl, whisk the applesauce, turbinado sugar, honey, eggs, vanilla extract and almond extract until smooth.

4. Stir the chopped peaches into the wet mixture.

5. In a separate bowl, whisk the whole wheat flour, baking soda and poppy seeds until evenly combined.

6. Fold the dry ingredients into the wet ingredients just until no dry streaks remain. Do not overmix.

7. Divide the batter evenly between the two prepared pans and smooth the tops.

8. Bake 30 to 35 minutes, until the loaves are golden and a toothpick inserted in the center comes out clean and the eggs are set.

9. Cool the loaves in their pans for 10 minutes, then turn them out onto a rack to cool completely before slicing.