Stone Fruit Yogurt Bread

Welcome summer with freshly baked loaves full of your favorite stone fruit and a thick drizzle of white chocolate ganache. The yogurt adds moisture and a little tangy flavor in each bite.

Stone Fruit Yogurt Bread
Makes 2 (8×4-inch) loaves
  • 2 cups (400 grams) granulated sugar
  • 1½ cups (360 grams) Greek yogurt, room temperature
  • 1 cup (224 grams) vegetable oil
  • 4 large eggs (200 grams), room temperature
  • 2 tablespoons (6 grams) lemon zest
  • 3 tablespoons (45 grams) fresh lemon juice
  • 1½ teaspoons (6 grams) vanilla extract
  • 3 cups (375 grams) all-purpose flour
  • 4 teaspoons (20 grams) baking powder
  • 1½ teaspoons (4.5 grams) kosher salt
  • 1 cup (225 grams) chopped peeled stone fruit, such as peaches or nectarines
  • 1 cup (170 grams) white chocolate morsels
  • White Chocolate Ganache (recipe follows)
  1. Preheat oven to 325°F (170°C). Butter 2 (8×4-inch) loaf pans.
  2. In a large bowl, beat sugar, yogurt, oil, eggs, lemon zest and juice, and vanilla at medium speed with a hand mixer until well combined. Add flour, baking powder, and salt, stirring just until moistened. Fold in stone fruit and white chocolate morsels. Divide batter between prepared pans.
  3. Bake for 30 minutes. Loosely cover with foil, and bake until a wooden pick inserted in center comes out clean, 45 to 50 minutes more. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on a wire rack. Pour White Chocolate Ganache over cooled loaves.

White Chocolate Ganache
  • ½ cup (120 grams) heavy whipping cream
  • ⅔ cup (113 grams) chopped white chocolate morsels
  • 1 teaspoon (1 gram) lemon zest
  • 2 teaspoons (10 grams) fresh lemon juice
  • 1 tablespoon (14 grams) unsalted butter, softened
  1. In a microwave-safe bowl, microwave cream on medium-high in 15-second intervals, stirring between each, until it starts to steam. Add chocolate morsels and lemon zest and juice, whisking until smooth. Add butter, and whisk until combined. Use immediately.


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