Peach Bread

READY IN: 45mins
Recipe by wicked cook 46

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.

Top Review by Sydney Mike

Made this with some peach Amaretto preserves that we'd recently purchased, & had A GREAT TASTING LOAF! This time around I made it as did NorthwestGal, but I fully intend to make several batches of this as mini loaves to include in my up-coming holiday gift baskets! [Tagged, made & reviewed in 1-2-3 Hit Wonders tag]

Ingredients Nutrition


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

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