Peach and Pecan Bread

Ingredients

• 3 c. all-purpose flour
• 1 T. baking powder
• 1 T. cinnamon
• 1 tsp. kosher salt
• 3 large eggs
• 1-1/2 c. sugar
• 1/2 c. canola oil
• 1 T. pure vanilla extract
• 2 c. peeled and chopped, fresh VERY JUICY peaches, cut into 1/2″ pieces
• 1 c. chopped toasted and salted pecans

Directions

1. Preheat oven to 325° F.
2. Lightly spray the insides of two smaller loaf pans. Set prepared pans aside.
3. In large mixing bowl, stir together flour, baking powder, cinnamon, and salt. In a medium mixing bowl, beat eggs. Stir in sugar, oil, and vanilla.
4. Add egg mixture to dry ingredients, stirring until just moistened, taking care to not over mix. Fold in the peaches and nuts. Spoon batter into the prepared pans. Bake for 55 to 60 minutes, or until a wooden toothpick inserted near the center of each loaf comes out just barely clean. Cool in the pans on wire racks for 10 minutes. Then loosen edges with a bread knife and remove loaves from pans. Cool completely on wire racks. Wrap and store overnight for easier slicing.