INGREDIENTS

2 ¼ cups finely chopped ABBOTT PEACHES
1 ½ cups granulated sugar
½ cup shortening
2 eggs
2 cups all-purpose flour
1 ½ teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 ½ teaspoons vanilla
1 cup chopped pecans or walnuts

PREPARATION:
In a large mixing bowl, cream sugar and shortening until light. Add eggs and beat well. Add peaches and dry ingredients. Blend well. Stir in vanilla and chopped pecans and until blended. Pour into two greased and floured 9×5-inch loaf pans.

Bake at 325° for 55 minutes to 1 hour, or until a wooden pick or cake tester inserted in center comes out clean. Let bread cool for 5 minutes before removing from pan. Cool completely on wire racks.

Makes 2 loaves of peach bread.

INGREDIENTS

1 cup fresh ABBOTT PEACHES, peeled and finely chopped.
2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup butter, melted
1 cup plain yogurt
2 Tablespoons finely chopped crystallized ginger
1/2 cup chopped pecans

PREPARATION:
In a large bowl, combine dry ingredients. In another bowl, combine egg, yogurt, and butter, then add ginger, peaches, and pecans. Fold egg mixture into flour mixture. Fill greased muffin tins 1/2 to 2/3 full. Bake in a 400-degree oven for 25 minutes.