Oat, sultana and peach bread
1 cup milk
2/3 cup rolled oats
60g margarine, melted, cooled
1 egg, lightly beaten
¼ cup golden syrup
2/3 cup self-raising flour
2/3 cup wholemeal self-raising flour
1 tsp baking powder
½ cup sultanas
¼ cup tinned peaches in natural juice, drained & chopped
Preheat oven to 180°C. Grease and line a 6cm-deep, 8cm x 17cm (base) loaf pan.
Combine the milk and ½ cup oats in a large bowl. Set aside to soak for 30 minutes.
Add the margarine, egg and golden syrup to the oat mixture. Stir to combine. Sift the flours and baking powder into the oat mixture, add the sultanas and stir to combine. Fold through the peaches.
Spoon the mixture into the pan and sprinkle with remaining oats. Bake for 45 minutes or until a skewer inserted in the centre comes out clean. Stand in the pan for 10 minutes and turn out onto a wire rack to cool.