PEACH PRESERVES BREAD

Peach Preserves Bread image

From the Crisco website. Posting for safe keeping. I think I will try this with some homemade lavendar peach jam I have instead of the preserves. Times are approximate. This make 3 mini loaves but it could probably be done in a loaf pan.

Provided by wicked cook 46

Time 45m

Yield 3 mini loaves

Number Of Ingredients 12

Ingredients

flour, no-stick spray
1 1/2 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/2 cup sugar
1/3 cup shortening
1 (12 ounce) jar peach preserves (reserve 3 tablespoons)
1/2 teaspoon almond extract
1/2 cup buttermilk
2 large eggs

Steps:

Heat oven to 350°F
Spray three 3 x 5 3/4 x 2-inch mini loaf pans with flour no-stick cooking spray.
Combine flour, salt, baking soda, cinnamon and nutmeg in medium bowl; set aside.
Combine sugar and shortening in bowl of electric mixer.
Beat until fluffy, about 2 minutes.
RESERVE 3 tablespoons preserves; set aside in microwave-safe bowl. Add remaining preserves, almond extract and buttermilk to shortening mixture. Mix 2 minutes.
Add eggs, one at a time, mixing about 15 seconds after each addition.
Stop and scrape bowl.
Gradually add flour mixture, beating until well combined, about 1 minute.
Divide batter into 3 prepared pans.
Bake 30 to 35 minutes or until toothpick inserted into center comes out clean.
Cool in pans for 10 minutes; remove to cooling racks.
Heat reserved preserves in microwave on HIGH (100% power) for 20 seconds; spread onto tops of cooled breads.

Nutrition Facts : Calories 945.5, Fat 27.2, SaturatedFat 7.2, Cholesterol 142.6, Sodium 918.7, Carbohydrate 162.5, Fiber 3.2, Sugar 91.3, Protein 12.5