Shelly's Recipe

PEACH AND PECAN BREAD

Category: Quick Breads

1 (16 oz) can sliced peaches
6 tbsp butter, melted
2 eggs
1 tbsp lemon juice
2 cup flour
3/4 cup sugar
3 tsp baking powder
1 tsp salt
3/4 cup chopped pecans
2 tbsp peach preserves

Preheat oven to 350. Drain peaches reserving 1/4 cup syrup. Finely chop 1 cup peaches; set aside. In blender combine remaining peaches, butter, or margarine, eggs, reserved peach syrup, and lemon juice. Cover; blend just until smooth. Stir together dry ingredients. Add egg mixture; stir just until moistened. Fold in reserved peaches and nuts. Turn into a greased loaf pan and bake for 1 hour. Spread with peach preserves. Cool in pan 10 minutes; remove and cool on rack. Serve warm. Store in tightly wrapped container.