"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Peach Bread Recipe

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This recipe for Peach Bread, by , is from The Jarnagin Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Charlotte Observer
Added: Tuesday, December 4, 2007


2 3/4 c. all-purpose flour
1 tsp. salt
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 c. butter
1/2 c. sugar
3 eggs
3 tbsp. orange juice
1 tsp. vanilla
1 1/2 c. peeled, chopped peaches
1/2 c. chopped walnuts (optional)

Heat oven to 350. Sift together flour, salt, baking soda, baking powder and cinnamon. Set aside. In large mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs 1 at a time, then orange juice and vanilla. Mix in dry ingredients, being careful not to overbeat. Fold in peaches and walnuts, in desired. Spread batter in 9X5 ungreased loaf pan. Bake 1 hour, until bread tests done. Cool briefly in pan, then turn out and cool completely on rack.




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