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Young's Farm Peach Jam Bread




Source of Recipe


The County Fair Cookbook
Young's Farm Peach Jam Bread

1-1/2 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
3/4 cup sugar
1/3 cup vegetable shortening
2 large eggs
3/4 cup peach jam
1/2 teaspoon vanilla extract
1/2 cup buttermilk

Preheat oven to 350° F. Grease and flour two 7-1/2x3-1/2x2-inch loaf pans. Set aside.

In a large mixing bowl stir together the flour, salt, soda, cinnamon and nutmeg; set aside. In the large bowl of a standing mixer beat the sugar and shortening on high speed until light and fluffy. Beat in the eggs, one at a time, beating one minute after each addition.
Add jam and vanilla; mix well.

Add the flour mixture and buttermilk alternately to the creamed mixture, beating well after each addition. Pour the batter into the prepared loaf pans. Smooth with a spatula. Bake in the center of the oven for 40-50 minutes or until a toothpick inserted in the center comes out clean. Place pans on a rack for 10 minutes. Remove the bread from the pans and let cool on the rack.

Makes 2 loaves

Source: The County Fair Cookbook - Katherine S. Kirlin & Thomas M. Kirlin