2 c Flour
2 1/4 ts Baking powder
1/2 ts Salt
1 ts Ground cinnamon
1/8 ts Ground mace
1 c Granulated sugar
1/2 c Butter; at room temperature
2 lg Eggs; at room temperature
1 1/2 ts Vanilla extract
2 c Peaches*; diced and peeled
1/2 c Chopped toasted; silvered
-almonds*
Preheat oven to 350?. Spray or butter and lightly dust a 9 x 5 x inch loaf
pan. In a small bowl, stir together flour, baking powder, salt, and spices.
In a large bowl, with mixer, cream together sugar and butter for 2 minutes,
or until light and fluffy. One at a time, add eggs, beating well after each
addition. Beat in vanilla until blended. Stir in flour mixture just to
combine. Stir in peaches and almonds. Scrape batter into prepared pan and
spread evenly. Bake for 55 to 65 minutes, or until a cake tester inserted
in center comes out clean. Remove pan to a wire rack. Cool for 10 minutes
before removing bread from pan; finish cooling on rack. Store completely
cooled bread in an airtight container in refrigerator. Allow bread to reach
room temperature before serving.
*To remove peach skins, dip peaches into boiling water for 30 seconds and
then into ice water. Peel off skin with a small paring knife. *TO toast
almonds, pl;ace then in a single layer on a baking sheet and bake at 350?
for 5 to 7 minutes, shaking a couple of times, until nuts are lightly
browned.
***Tootie Notes: I purchased a jar of spiced peaches, omitted the spices
and prepared as above. Be sure to drain the peaches well. This turned out
just dandy. Another little secret: bake in a bunt pan well sprayed. Take
enough of the spiced peach juice from the jar and mix with powdered sugar
to make a glaze. When bread is cool, poke holes in the top with a toothpick
and drizzle the glaze over the bread. When it soaks into the bread, eat a
piece and fall out dead. YUMMY!
Yields
1 Servings