This quick bread is just peachy keen

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Is there any food more closely linked with Georgia than peaches? In the recipe below, sweet peaches are combined with baking spices and brown sugar for a quick bread that's sweet enough for dessert but mild enough to be delicious for breakfast, too.
The secret to success with this recipe is choosing ultra sweet, ripe peaches. Most of the time, that will mean cooking with canned peaches rather than fresh. Paired with crunchy chopped pecans, truly ripe peaches add a lovely texture and flavor to the finished bread.
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Cooktop Cove
Southern peach quick bread
10
15 minutes
1 hour
1 hour 15 minutes
½ cup butter, softened
1 cup brown sugar
2 large eggs
1 tablespoon peach schnapps
1 cup diced peeled peaches
1 ⅔ cups all-purpose flour
1 teaspoon cinnamon
½ teaspoon ground ginger
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon baking powder
⅔ cup chopped pecans
Preheat the oven to 350 F.
In a bowl, beat together the butter and the brown sugar until light and fluffy. Beat in the eggs, one by one, then stir in the schnapps and peaches.
Sift together the flour, spices, baking soda, salt and baking powder. Add to the butter mixture and gently fold together. Fold the pecans into the mixture.
Pour into a greased loaf pan. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing and setting on a wire rack to cool completely.
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