Ingredients
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3 cups sliced fresh peaches
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6 tablespoons sugar
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2 cups all-purpose flour
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1 teaspoon baking powder
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1 teaspoon baking soda
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1/4 teaspoon salt
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1 teaspoon cinnamon
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1-1/2 cups sugar
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1/2 cup shortening
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2 eggs
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1 cup chopped pecans, toasted (see Note below)
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1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F. Grease and flour two 9x5x3-inch loaf pans.
- Purée the peaches and 6 tablespoons sugar in a blender until smooth. Mixture should yield about 2-1/4 cups.
- Combine the flour, baking powder, soda, salt and cinnamon, and set aside.
- In the large bowl of an electric mixer, cream together the 1-1/2 cups sugar and shortening. Lower speed and add the eggs one at a time, beating well after each addition.
- Add the puréed peaches and dry ingredients, mixing just until dry ingredients are moistened. Stir in the pecans and vanilla.
- Spoon batter into prepared pans and bake for 40 to 50 minutes, or until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes, then turn out on wire racks.
- Makes 2 loaves.
Notes
Lightly toasting the pecans will make a big flavor difference. To toast whole pecans, spread them out on a baking sheet and toast at 350°F for 4 or 5 minutes, or until you begin to smell them. Pecan pieces or chopped pecans will take less time to toast.
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