KCC Peach Bread by Jodie Fitz
Perfect for a breakfast sandwich on the run, this bread can also be used to change up a lunchbox sandwich or after-school snack.
1 ½ teaspoons PICS cinnamon
2 PICS eggs, large
½ cup PICS brown sugar
½ cup PICS organic cane sugar
4 oz. PICS cinnamon applesauce
1/3 cup PICS milk, low fat
1 teaspoon PICS vanilla extract
1 ¾ cups PICS all-purpose, unbleached flour
1 tablespoon PICS baking powder
½ teaspoon PICS sea salt
Preheat oven to 350 degrees.
Wash and peel peaches. Remove pits, then slice and dice.
In a bowl, mix diced peaches with 1 teaspoon cinnamon until evenly distributed and fully coated. Set aside.
In a separate bowl, combine eggs, sugars, applesauce, milk and vanilla extract. Mix well with an electric mixer.
In another bowl stir together ½ teaspoon cinnamon, flour, baking powder and salt.
Add dry ingredients to the egg mixture and combine using an electric mixer.
Fold peaches into the batter.
Grease an 8” x 8” glass baking dish. Pour batter into the dish, making sure to spread evenly.
Bake for 50 minutes. Let cool completely before slicing and serving,
Sandwich Spread: Stir together 3 tablespoons PICS cream cheese with 1 tablespoon PICS honey. Spread between two slices of peach bread to make a sandwich. (This mixture will make two sandwiches.)
Removing the pit: With an adult’s help and permission, use a paring knife to carefully slice into the peach until you reach the pit Slowly cut all the way around the pit of the peach. Set the knife down and twist the peach halves in opposite directions to separate the two halves. Remove the pit and discard.
Cooking with Kids: Every recipe is filled with life skills that help to encourage children’s confidence in the kitchen. Here are a few to focus on when making this recipe;
- Peeling and peeler safety
- Slicing, dicing and knife safety
- Peach pit removal
- Electric mixer safety
- Stirring and/or folding
- Baking and oven safety
- Measuring ingredients
- Following directions