Country Peach Bread: Moist And Easy To Make!



1½ cups Domino granulated sugar

½ cup Crisco shortening

2 eggs

2¼ cups pureed peaches

2 cups Gold Medal all-purpose flour

1½ teaspoons McCormick ground cinnamon

1 teaspoon Arm & Hammer baking soda

1 teaspoon baking powder

¼ teaspoon Morton salt

1½ teaspoons vanilla

1 cup chopped pecans or walnuts




In a large mixing bowl, cream sugar and shortening until light.

Add eggs and beat well.

Add peach puree 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

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