This is a nice, moist, bread. You can make this with fresh or
frozen peach puree. There are still peaches out there at the
Farmer's Market.
Wash 6 - 8 peaches. I haven't made this in a while and these
peaches were pretty big. I could have gotten by with 3. I will
either freeze the extra puree or use it in my morning smoothie.
Cut in half and remove pit.
Put in blender and puree.
Cream together 1 1/2 C sugar with 1/2 C Crisco.
This is what it should look like after mixing.
Add 2 eggs,
2 1/4 C peach puree,
1 t. vanilla and mix.
Add and mix in 2 C flour, 1 t. baking powder, 1 t. soda, 1/4 t. salt
and 1 t. cinnamon.
If you like nuts, add chopped pecans.
You need about 1 C nuts. I dump half the batch into 1 greased
9X5X3loaf pan because not all my family likes nuts. I then add
the nuts to the remaining batter. So I have one loaf with pecans
and one without.
Make sure your loaf pans are greased. The one on the left has
the pecans.
This is so good warm from the oven.