Peach-Nut Holiday Bread

Bake in convenient foil loaf pans for gift-giving.

2 cups all-purpose flour
2/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 (16 ounce) can peach slices (syrup pack)
2 eggs
1/3 cup butter or margarine, melted
1 tablespoon lemon juice
1/2 cup chopped walnuts
2 tablespoons peach preserves (optional)

Heat oven to 350 degrees F. Grease four 5 1/2 x 3 x 2-inch loaf pans or one 9 x 5 x 3-inch loaf pan, set aside.

In a large bowl stir together flour, sugar, baking powder and salt, set aside. Drain peaches, reserving 1/4 cup syrup.

In blender container or food processor bowl combine reserved peach syrup, eggs, butter or margarine and lemon juice. Cover; blend or process until smooth. Add peaches. Cover; blend or process just until peaches are chopped. Pour peach mixture over flour mixture; stir just until moistened. Fold in 1/2 cup nuts. Turn into prepared pan(s). Sprinkle with nuts. Bake for 30 to 35 minutes for small loaves or 55 to 60 minutes for large loaf or until a wooden pick inserted near center comes out clean.

Cool in pan 10 minutes; remove from pan. Cool on wire rack. Spread preserves over loaves not topped with nuts.

Makes 4 small loaves, 4 servings each or 1 large loaf, 16 servings.