Peach Bread

I like to use the mini pans because that’s just about the right size for 2 people, and I can wrap and freeze the other loaves for later use, or for gifts.

ingredients

First, peel and chop or dice 2 c. fresh peaches (about 2 1/2 or 3 good-sized peaches or 3 big plums...not peeled). Then chop 1 c. of pecans or English walnuts if desired.
In large mixing bowl, stir together:
3 c. all-purpose flour
1 T. baking powder
1 T. ground cinnamon
1 t. salt
In medium mixing bowl, beat:
3 eggs
Then stir in:
1 1/2 c. sugar
1/2 c. cooking oil
1 T. vanilla

directions

1
Grease 2 8“ loaf pans, or 1 7” and 2 1/2 5“mini pans, or 4 5” mini pans.
2
Add egg mixture to dry ingredients, stirring until just moistened. Fold in fruit and nuts. Spoon batter into prepared pans.
3
Bake at 350 degrees for about 50 min. for 8" loaf pans or 42 - 45 minutes for smaller pans or until the center of each loaf tests done (dry toothpick). Make sure that this bread is thoroughly done before you take it out of the oven. With the fruit in it, it’s harder to tell for sure if it’s done in the center. When the sides of the loaf pull away from the pan a little is another clue as to whether it’s done, but rely on the toothpick test. Cool in pans for 10 - 15 minutes. Loosen edges, remove loaves from pans and cool completely on wire rack. Wrap and store overnight for easier slicing and to let it season.