Our breakfast this week is Peachy Ginger Bread - the original recipe that I've been playing around with. This time, I (mostly*) stuck with the official ingredients, including some great fresh peaches from Tiny's Organics over in Wenatchee, though I left off the sugary glaze.
The bread was a little less moist than I'd hoped, so maybe next time I need to throw in some extra peaches, cut back on the wheat flour, and maybe use honey instead of sugar. Or just drizzle sugary glaze all over it :)
* I did use wheat flour for half the required flour, and I had to make my own brown sugar by mixing white sugar with molassas, 'cuz I ran out.
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