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Home : Breakfast : Ontario Tender Fruit Pecan Bread

Makes 12 Servings
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Ontario Tender Fruit Pecan Bread

Contributed by: News Canada

Kick-start the day with a delicious, wholesome breakfast

(NC) - After a long sleep, your body craves nutrient rich foods like fruit, dairy products, nuts and bran to re-fuel, consequently making breakfast one of the most important meals of the day. Research has proven that breakfast eaters have an advantage over non-breakfast eaters - they display a better attitude, more vitality and increased concentration and problem solving skills.

Ontario Tender Fruit Pecan Bread
The Ontario Tender Fruit Producers have created two no-fail breakfast recipes guaranteed to start your child's school day off on the right foot. The Ontario Tender Fruit Smoothie and Ontario Tender Fruit Pecan Bread, combined, is a wholesome breakfast guaranteed to satisfy all family members - even the most finicky of palates.

This moist tea bread is full of fruit, fibre and antioxidants. Delicious plain or spread with cream cheese, it is the perfect starter to prepare for your morning rush.


  • 1-1/2 cups peeled and chopped Ontario peaches or nectarines 375 mL
  • 2 eggs, beaten 2
  • 1/3 cup buttermilk or soured milk* 75 mL
  • 1/2 cup natural bran 125 mL
  • 1 tsp vanilla extract 5 mL
  • 1/2 cup firmly packed brown sugar 125 mL
  • 1/3 cup butter 75 mL
  • 3/4 cup each: all-purpose flour and whole wheat flour 175 mL
  • 1-1/2 tsp baking powder 7 mL
  • 1/2 tsp each: baking soda and salt 2 mL
  • 1/4 tsp each: ginger and nutmeg 1 mL
  • 1/2 cup ground pecans (optional) 125 mL


In large bowl, combine peaches or nectarines, eggs, milk, bran and vanilla; let stand 15 minutes. Cream together sugar and butter. Stir in peach mixture.

In small bowl, stir together flours, baking powder, baking soda, salt and spices. Beat into peach mixture with a few light, rapid strokes, just until moistened; stir in nuts. Spoon into well-greased 8 1/2-inch x 4 1/2-inch (21 cm x 12 cm) loaf pan.

Bake in 350 F (180 C) oven for 45 to 50 minutes or until cake tester inserted at centre comes out clean. Cool completely on wire rack before cutting.

*To sour milk: add 1/2 tsp (2 mL) vinegar to 1/3 cup (75 mL) milk.


Serving Size: Makes 12 Servings



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