Peach Bread

From June 22, 2005:  I love quick (sweet and fruited) breads.  This peach bread is yummy.  I added pecans to mine and thought it turned out wonderfully.  I adapted this recipe from one I got from my friend, Donna.  Her recipe used 16 ounces of canned peaches instead of fresh, which would work fine when peaches are out of season and hard to come by.

Peach Bread

2 cups fresh peaches, finely diced
1/4 cup peach nectar (Kern’s) or peach juice
1 T. lemon juice
2 eggs, slightly beaten
1 tsp. salt
6 T. butter or margarine
3/4  cup sugar
2 cups all purpose flour
3 tsp. baking powder
3/4 cups chopped walnuts or pecans

Preheat oven to 350 degrees.  Grease a standard sized loaf pan.  Mix dry ingredients and set aside.

Cream butter and  sugar.  Add eggs, peach nectar, lemon  juice,and mix.  Blend in dry ingredients just until mixed.  Gently stir in peaches and nuts.  Turn batter into prepared loaf pan and bake 50-60 minutes, test with toothpick.  Remove from oven and cool 10-minutes, remove from pan and continue cooling on wire rack

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