First snowfall last evening. Two inches on the ground at 7 AM. Boys were up at 4:30 AM to take advantage of opening day of deer season. Joan prepared this quick bread to welcome them home.
Preparation: 10 Min., Cook: 8 Min., Bake 1 hr.
Cool: 25 Min.
Depending on the number of guests, you may need to double or triple this recipe. It's great served warm: expect a little crumbling when you slice it. It's also good at room temperature the next day and will slice beautifully.
1 cup chopped pecans
3 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 tsp. grated lemon rind
2 cups sugar
3/4 cup canola oil
3 large eggs
1 tsp. vanilla extract
1 (21 -oz.) can peach fruit filling
Cooking spray for baking
1. Heat chopped pecans in a small non-stick skillet over medium-low heat, stirring often, 5 to 8 minutes or until toasted.
2. Stir together flour and next 3 ingredients in bowl of an electric mixer. Whisk together sugar, oil, and eggs. Gradually add sugar mixture to flour mixture, beating at low speed until blended. Stir in vanilla. Fold in fruit filling and pecans just until blended. Pour batter into 2 (8-
x 4-inch) loaf pans coated with cooking spray for baking.
3. Bake at 350° for 45 minutes; shield with aluminum foil to prevent excessive browning, if necessary, and bake 15 more minutes or until a long wooden pick inserted in center comes out clean. Cool loaves in pan on a wire rack 10 minutes. Remove from pans to wire rack, and cool 15 minutes.
Yield: Makes 2 loafs
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