Recipe

Peach Pecan Bread

Recipe by Doris Leak, in the 2008 Cook's Library of Treasures published by the Pea Ridge

Community Library

2 c. flour

2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. nutmeg

1/2 c. butter

3/4 c. white Karo syrup

1/4 c. sugar

2 eggs

1 c. peaches, mashed

1 c. pecans, chopped

In small bowl, stir together flour, baking powder, salt and nutmeg. In large bowl, with mixer at medium speed, cream butter, syrup and sugar until smooth. Add eggs; beat until fluffy. Stir in dry ingredients alternately with peaches. Stir in pecans. Pour into a greased and floured loaf pan. Bake at 375º for 60 to 65 minutes. Cool for 10 minutes in pan. Remove from pan and cool completely on wire rack. Makes one loaf. Slices best after storing overnight.

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Subscribers -- The Times would like to share readers' recipes. Recipes may be dropped off at the office at 981 N. Curtis Ave., faxed to 451-9456, mailed to P.O. Box 25, Pea Ridge, AR, 72751 or e-mailed to [email protected].

Community on 03/19/2014