Peach Jam Quick Bread Food

PEACH JAM QUICK BREAD

Steps:

• Preheat oven to 350°.
• Grease and flour two 9x5 inch loaf pans and set aside.
• In a large mixing bowl stir together the flour, salt, soda, cinnamon and nutmeg and set aside.
• In the large bowl of an electric mixer beat the sugar and shortening on high speed until light and fluffy.
• Beat in the eggs, one at a time, beating one minute after each addition.
• Add the jam and vanilla and mix well.
• Add the flour mixture and buttermilk alternately to the creamed mixture, beating well after each addition.
• Pour the batter into the prepared loaf pans and bake for 40 minutes or until a toothpick inserted in the center comes out clean.
• Place the pans on a rack for 10 minutes.
• Remove the bread from the pans and let cool completely on the rack.

YEAR 'ROUND SPICED PEACH JAM (IN YOUR BREAD MACHINE)

Steps:

• Attach kneading blade in the bread pan.
• Place ingredients into the bread pan in the following order: sugar, pectin, peaches, cloves, nutmeg, and lemon juice.
• Place bread pan in bread machine and close lid.
• Plug bread machine in and select "jam" program.
• Press start.
• When jam cycle is complete, open lid and using oven mitts, take pan out of bread maker - BE CAREFUL! IT'S VERY HOT!
• Let jam cool.
• Carefully pour jam into container(s) and cover and refrigerate to set.
• Jam will keep in refrigerator for 2-3 weeks. Canning is a good idea too!

PEACH PRESERVES BREAD

Steps:

• 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.
• 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.
• 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.