Peach Preserves Bread

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.

• Ready In: 45 mins
• Yields: 3 mini loaves

Ingredients

•  flour, no-stick spray
• 1 1⁄2 cups all-purpose flour
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon  grated nutmeg
• 1⁄2 cup sugar
• 1⁄3 cup shortening
• 1 (12 ounce) jar  peach preserves (reserve 3 tablespoons)
• 1⁄2 teaspoon  almond extract
• 1⁄2 cup buttermilk
• 2  large eggs

Directions

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.