3 c. peeled, sliced fresh peaches
6 T. Sugar
½ c. shortening 2
eggs
2 c. flour
1 tsp baking powerder
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1 c chopped pecans
1 tsp vanilla extract
Preheat oven to 325 degrees. Combine the peaches and the 6 tablespoons sugar in a blender container and process
until smooth.
Cream shortening and the 1 ½ cups of sugar in a mixing bowl until
light and fluffy. Add the eggs one at a time, beating well after each additional.
Add a
mixture of the flour, baking powder, baking soda, salt, and cinnamon to the egg mixture and stir until moistened. Stir in
pecans and vanilla.
Spoon the batter into 2 well greased and floured 5x9 inch loaf pans.
Bake for 55 to 60 minutes or until bread tests done. Cool in pans for 10 minutes. Remove to wire rack to cool completely.
Makes 2 loaves.
Beyond Peach Cobbler cookbook
