Georgia Peach Bread
|Fresh peaches||3 Cup (48 tbs), sliced|
|Shortening||1⁄2 Cup (8 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Pecans||1 Cup (16 tbs), finley chopped|
|Vanilla extract||1 Teaspoon|
Combine the peaches and the 6 tablespoons sugar in a blender container and process until smooth.
Cream the shortening and the 1 1/2 cups sugar in a mixing bowl until light and fluffy.
Add the eggs 1 at a time, beating well after each addition.
Add a mixture of the flour, baking powder, baking soda, salt and cinnamon to the egg mixture and stir just until moistened.
Stir in the pecans and vanilla.
Spoon the batter into 2 well-greased and floured 5x9-inch loaf pans.
Bake at 325 degrees for 55 to 60 minutes or until bread tests done.
Cool in the pans for 10 minutes.
Remove to a wire rack to cool completely.