Peachy Pumpkin Bread

(cook in crockpot) 
1 (29-oz) can sliced peaches, drained and cut into tiny pieces
1 egg
2 egg whites
1 (14-oz) box quick pumpkin bread mix, dry (I use Pillsbury) 
    [Do not make as directed on box!]
1 cup quick-cooking oats
1 cup water
 
Preheat crockpot on high for 10 minutes.
Spray ceramic with nonfat cooking spray.
With a mixer beat the peaches, egg, egg whites, pumpkin bread mix, oats, and water together for 1 ½ -2 minutes or until well mixed.
Pour the mixture into the prepared crockpot.
Lay a paper towel on the top of the crockpot. Put the lid on top of the paper towel to cover.
Cover and cook on high for 2 hours (for less moist cook for 2hr. 15min.)
Take the ceramic crock out, take off the lid and remove the paper towel. 
Let the bread cool for 10 minutes.
Run a knife around the edge of the bread to loosen it from the ceramic.
Place a large dinner plate on top and turn it over to remove the bread. Place another large dinner plate on top of the upside down bread. Turn both plates (with the bread in the middle) over again so the bread will be facing right side up.
Keep any unused portions refrigerated.
 
Serves 12