Name: Summer Stone Fruit Loaf recipe by Namita Tiwari at BetterButter
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6
Ingredients: 1/2 cup thick yogurt; 3/4 cup fruit puree (3 peaches, 2 plums and 2 apricots peeled and pureed. Measure 3/4 cup); 1 teaspoon baking soda; 1 cup all-purpose flour; 1/2 cup whole wheat flour; 1/4 teaspoon salt; 1 teaspoon baking powder; 3/4 cup organic palm sugar or white sugar (powdered); 1/4 cup canola oil or any vegetable oil; 1 teaspoon vanilla extract; 1 teaspoon chopped peaches

ABOUT Summer Stone Fruit Loaf RECIPE

You have all the flavours of summer in this loaf. A low fat moist and delicious loaf cake bursting with flavours that tastes heaven with a dollop of ice cream. Enjoy plain with tea. You may even dress it up with ganache and sprinkle nuts of your choice.

Ingredients Serving: 6

1/2 cup thick yogurt
3/4 cup fruit puree (3 peaches, 2 plums and 2 apricots peeled and pureed. Measure 3/4 cup)
1 teaspoon baking soda
1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 teaspoon salt
1 teaspoon baking powder
3/4 cup organic palm sugar or white sugar (powdered)
1/4 cup canola oil or any vegetable oil
1 teaspoon vanilla extract
1 teaspoon chopped peaches

Instructions

In a large bowl beat yogurt till smooth. Add fruit puree. Add baking soda. The mixture will begin to bubble.
Preheat oven to 180 degrees C. Grease and line one 8 inch x 4 inch loaf pan.
Whisk together flours salt and baking powder. Keep aside.
Add sugar, oil and vanilla extract to yogurt mixture.
Add dry ingredients to liquid ingredients. Stir till well combined. Do not over mix.
Stir in peach pieces. Pour into the prepared pan.
Bake for 40 to 45 minutes or till a toothpick inserted in the center comes out clean.
Remove from oven. Remove from the loaf pan and cool in the rack. Slice when cold.

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