Saturday, March 26, 2011

Peach Bread

•3 cups flour
•1 tablespoon baking powder
•2 teaspoons cinnamon
•1 teaspoon salt
•3 eggs
•1 & 1/2 cups sugar
•1/2 cup canola oil
•3 teaspoons vanilla
•2 cups chopped, peeled fresh peaches
•1 cup chopped pecans
Spray two 8X4X2 inch loaf pans. Set aside. Preheat oven to 325 degrees.

In a large mixing bowl, stir together flour, baking powder, cinnamon and salt. In a medium bowl, beat eggs. Stir in sugar , oil and vanilla. Add egg mixture to dry ingredients, stirring just until moistened. Do not over mix. Fold in peaches and nuts. Spoon batter into prepared pans.

Bake 55 – 60 minutes until toothpick inserted near center of loaf comes out clean. Cool in pans 10 minutes. Remove to wire rack to cool. Wrap and store overnight for easier slicing.

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