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Peach-Nut Bread




Source of Recipe


David


List of Ingredients




Bake in foil loaf pans for gift-giving.

2 cups all-purpose flour
2/3 cup granulated sugar
1 tablespoon baking powder (check date for freshness)
1/2 teaspoon salt
1 (16 ounce) can peach slices (syrup pack), drained -- reserve syrup
2 eggs
1/3 cup butter, melted
1 tablespoon fresh lemon juice
1/2 cup chopped Stuart or Schley pecans or black walnuts
2 tablespoons peach preserves or marmalade (optional)



Recipe



Preheat oven to 350 degrees F.
Grease four 5 1/2 x 3 x 2-inch loaf pans or
one 9 x 5 x 3-inch loaf pan, set aside.

In a large bowl stir together flour, sugar, baking powder and salt, set
aside. Drain peaches, reserving 1/4 cup syrup. In blender container or food
processor bowl combine reserved 1/4 cup peach syrup, eggs, butter and lemon juice.
Cover; blend or process until smooth. Add peaches. Cover; blend or process just until peaches are chopped. Pour peach mixture over flour mixture; stir just until moistened. Fold in 1/2 cup nuts. Turn into prepared pan(s).

Sprinkle with nuts. Bake for 30 to 35 minutes for small loaves or 55 to 60
minutes for large loaf or until a wooden pick inserted near center comes out
clean. Cool in pan 10 minutes; remove from pan. Cool on wire rack. Spread
preserves or marmalade over loaves not topped with nuts.
Makes 4 small loaves, 1 large loaf.