Peach Cinnamon Quick Bread
 25 min  30 min 3 mini loaves
INGREDIENTS:
- Crisco® Flour No-Stick Spray
- 1 1/2 cups Pillsbury BEST® 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 Crisco® All-Vegetable Shortening
- 1 (12 oz.) jar Smucker's® Peach Preserves
- 1/2 teaspoon almond extract
- 1/2 cup buttermilk
- 2 large eggs
PREPARATION DIRECTIONS:
1. HEAT oven to 350°F. Spray three 3 x 5 3/4 x 2-inch mini loaf pans with flour no-stick cooking spray. Combine flour, salt, baking soda, cinnamon and nutmeg in medium bowl; set aside. Combine sugar and shortening in bowl of electric mixer. Beat until fluffy, about 2 minutes.
2. RESERVE 3 tablespoons preserves; set aside in microwave-safe bowl. Add remaining preserves, almond extract and buttermilk to shortening mixture. Mix 2 minutes. Add eggs, one at a time, mixing about 15 seconds after each addition. Stop and scrape bowl. Gradually add flour mixture, beating until well combined, about 1 minute.
3. DIVIDE batter into 3 prepared pans. Bake 30 to 35 minutes or until toothpick inserted into center comes out clean. Cool in pans for 10 minutes; remove to cooling racks. heat reserved preserves in microwave on HIGH (100% power) for 20 seconds; spread onto tops of cooled breads.
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