2 medium peaches
1 1/2 cups all-purpose flour
3/4 cup whole-wheat flour
1/4 cup toasted wheat germ
3/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plain nonfat yogurt
1 egg plus 2 egg whites
2 tablespoons canola oil
1 teaspoon almond extract
1 1/2 cups all-purpose flour
3/4 cup whole-wheat flour
1/4 cup toasted wheat germ
3/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plain nonfat yogurt
1 egg plus 2 egg whites
2 tablespoons canola oil
1 teaspoon almond extract
Preheat oven to 350 degrees. Coat 9 x 5-inch loaf pan with cooking spray.
Blanch peaches in medium saucepan of boiling water for 20 seconds. Peel, pit and finely chop peaches (you should have about 1 cup).
Combine all-purpose flour, whole-wheat flour, wheat germ, sugar, baking soda, and salt in large bowl.
Combine yogurt, egg, egg whites, oil, and almond extract in a separate small bowl. Make a small well in dry ingredients, pour in yogurt mixture, and stir just until combined. Do not over mix. Fold in peaches.
Spoon batter into pan, smoothing the top. Bake until toothpick inserted in center comes out clean, about 1 hour. Cool in pan on rack for 10 minutes, then turn out onto rack to cool completely.
Cut into 16 equal slices; one slice per serving.
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