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Georgia Peach Bread's picture
  Fresh peaches 3 Cup (48 tbs), sliced
  Shortening 1⁄2 Cup (8 tbs)
  Sugar 1 1⁄2 Cup (24 tbs)
  Eggs 2
  Flour 2 Cup (32 tbs)
  Baking powder 1 Teaspoon
  Baking soda 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Cinnamon 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.

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