Stone Fruit Yogurt Bread
 
Makes 2 (8×4-inch) loaves
Ingredients
  • 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)
Instructions
  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.
Recipe by Bake from Scratch at https://bakefromscratch.com/stone-fruit-yogurt-bread/