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This recipe for PEACH JAM BREAD, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Tefft
Added: Sunday, September 24, 2006


1 c. All purpose flour

t. Salt

t. Baking soda

t. Ground cinnamon

t. Ground nutmeg

c sugar

1/3 c. Shortening

2 eggs

c. Peach jam

t. Vanilla

c. Buttermilk

In mixing bowl stir together the flour, salt, soda, cinnamon, and nutmeg; set aside. In large mixer bowl beat the sugar and shortening on high speed of electric mixer till light and fluffy. Beat in the eggs, one at a time, beating 1 minute after each addition. Add peach jam and vanilla; mix well. Add flour mixture and buttermilk alternately to creamed mixture, beating well after each addition. Pour batter into two greased and floured 732" loaf pans. Bake in a 350 oven for 40 to 45 minutes or till wooden pick inserted near center comes out clean. Cool in pans 10 minutes. Remove from pans. Cool thoroughly on wire racks. Makes 2 loaves.




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