Peach-Nut Holiday Bread Bake in convenient foil loaf pans for gift-giving. 2 cups all-purpose flour 2/3 cup granulated sugar 1 tablespoon baking powder 1/2 teaspoon salt 1 (16 ounce) can peach slices (syrup pack) 2 eggs 1/3 cup butter or margarine, melted 1 tablespoon lemon juice 1/2 cup chopped walnuts 2 tablespoons peach preserves (optional) Preheat oven to 350 degrees F. Grease four 5 1/2 x 3 x 2-inch loaf pans or one 9 x 5 x 3-inch loaf pan, set aside. In a large bowl stir together flour, sugar, baking powder and salt, set aside. Drain peaches, reserving 1/4 cup syrup. In blender container or food processor bowl combine reserved peach syrup, eggs, butter or margarine and lemon juice. Cover; blend or process until smooth. Add peaches. Cover; blend or process just until peaches are chopped. Pour peach mixture over flour mixture; stir just until moistened. Fold in 1/2 cup nuts. Turn into prepared pan(s). Sprinkle with nuts. Bake for 30 to 35 minutes for small loaves or 55 to 60 minutes for large loaf or until a wooden pick inserted near center comes out clean. Cool in pan 10 minutes; remove from pan. Cool on wire rack. Spread preserves over loaves not topped with nuts. Makes 4 small loaves, 4 servings each or 1 large loaf, 16 servings.
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