Peaches ‘n Cream Brunch Bread
28-ounce can sliced or diced peaches
½ cup canola oil
½ cup sugar or equivalent
1 teaspoon vanilla
1 teaspoon cinnamon
2 cups self-rising flour
½ teaspoon baking soda
1 cup chopped nuts (optional)
Set the oven for 325 degrees. Grease a 9 X 12-inch baking pan. Drain peaches and save juice to make fruit punch. Chop peaches coarsely. Whisk oil, sugar, eggs and vanilla until blended, then gradually add cinnamon, flour and soda until batter is evenly moist. Do not over-beat. Fold in nuts if using.
Put batter in the prepared pan. Bake 45 to 60 minutes or until cake is firm to the touch and pulling away from sides of the pan. Bread will be moist and coarse textured. Cut in squares and serve warm, slathered with vanilla yogurt. Refrigerate leftover bread. It re-warms nicely in the microwave for tomorrow’s breakfast.
See more of Janet Groene's RV ready recipes at http://www.CampandRVCook.blogspot.com