Peach Lemon Poppy Seed Bread

1 cup coarsely blended Summeripe peaches. About 2 or 4 peaches peeled, pit removed and quartered

1/2 cup butter – room temperature

1/2 cup granulated sugar

1/2 cup brown sugar

1/2 cup plain Greek yogurt

1 egg – slight beaten

2 Tablespoons lemon zest

1 Tablespoon fresh lemon juice

1 1/2 cup flour

1 1/2 cup wheat flour

2 Tablespoons poppy seeds
3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

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Preheat oven 375 degrees
Place peach slices into a food processor or blender, blend until slightly chunky or if desired until smooth puree. Measure out 1 full cup of mixture and set aside.
In a large bowl, mix butter, granulated sugar and brown sugar until creamy. Add egg, yogurt, peach puree, lemon zest and lemon juice and mix together.
In a separate medium size bowl mix the flours, baking powder, baking soda and salt.
Add dry ingredients to the peach mixture and stir only until the dry ingredients is mix – don’t over mix.
Turn into a greased loaf pan and bake 30 to 45 minutes. To test for doneness, insert a toothpick or knife into the loaf; if it comes out clean, the bread is done.

Makes 1 loaf or 4 small loafs. (Bake 20 – 25 minutes for small loaf)