Georgia Peach Pecan Bread Karen Breiwick

1 1/2 cups granulated sugar 1/2 cup shortening

2 eggs 2 1/4 cups pureed peaches

2 cups all-purpose flour 1 1/2 teaspoons cinnamon

1 teaspoon baking soda 1 teaspoon baking powder

1/4 teaspoon salt 1 1/2 teaspoons vanilla

1 cup chopped pecans or walnuts

In a large mixing bowl, cream sugar and shortening until light. Add eggs and beat well. Add peach puree and dry ingredients. Blend well. Stir in vanilla and chopped pecans until blended. Pour into two greased and floured 9x5-inch loaf pans. Bake at 325° for 55 minutes to 1 hour, or until a wooden pick or cake tester inserted in center comes out clean. Let bread cool for 5 minutes before removing from pan. Cool completely on wire racks
Makes 2 loaves or peach bread.