This is a nice tea bread to use any time of the year!
Peach Nut Bread
(Grandmother- Mary E. Lee, Bedford, IN)
| 1 C light brown sugar--packed | 2 1/2 C flour |
| 1/2 granulated sugar | 1/2 tsp baking soda |
| 1 C butter | 1 tsp baking powder |
| 4 eggs -- room temperature | 1/4 tsp salt |
| 1 1/2 tsp vanilla | 1 1/2 tsp cinnamon |
| 1 3/4 C peach preserves | 2 C chopped pecans |
- Cream butter with the sugars.
- Add the eggs, vanilla, and preserves.
- Mix together the flour, baking soda, baking powder, salt, and cinnamon. Reserve 1/2 C, and add the remainder to the creamed mixture.
- Add pecans to reserved flour mixture.
- Stir into the creamed mixture.
- Pour into two greased 8" x 4" loaf pans.
- Bake at 325° about one hour.