Peach-Pecan Bread

Class of 1948

• 1 16-oz can sliced peaches
• 2 Tbsp butter or margarine, melted
• 2 eggs
• 1 Tbsp lemon juice
• 2 cups flour
• 3/4 cup sugar
• 3 tsp baking powder
• 1 tsp salt
• 3/4 cup chopped pecans
• 2 Tbsp peach preserves

Drain peaches, reserving 1/4 cup syrup. Finely chop 1 cup peaches; set aside. In blender container, combine remaining peaches, butter, eggs, the reserved peach syrup, and lemon juice. Cover; blend just till smooth. Stir together dry ingredients. Add egg mixture; stir just till moistened. Fold in reserved peaches and nuts. Turn into a greased 8x4x2-inch loaf pan. Bake at 350 degrees for 1 hour. Spread with peach preserves. Cool in pan 10 minutes; remove and cool on rack.