Peach Tea Bread

This was not bad…but I think it needs more cinnamon. It is nice with tea! 🙂

Peach Tea Bread
2-1/2 c. all purpose flour
1 c. Splenda
1 tbsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
½ tsp cinnamon
1 1/2 c. finely chopped fresh peaches or drained, thawed, frozen peach slices
1/4 c. extra virgin olive oil
1/3 c. skim milk
2 tsp. vanilla extract
2 lg. Egg whites

Heat oven to 350 degrees. Grease 9 x 5 loaf pan. In large bowl, combine flour, Splenda, baking powder, salt, nutmeg and cinnamon. In 2 cup glass measuring cup, combine oil, milk, egg whites and vanilla. Add oil mixture to flour mixture and stir just until dry ingredients are moistened. Do Not overbeat. Fold in diced peaches. Spoon into prepared pan. Bake bread for 55 to 60 minutes or until top is golden brown and center springs back when lightly pressed with finger tip. Cool in pan on wire rack for 10 minutes. Remove bread from pan and cool to room temperature before slicing.
Yield: 10 servings. Per serving= 182 Calories; 6g Fat (28.8% calories from fat); 4g Protein; 28g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 269mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

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