Youngs farm peach jam bread

Yield: 2 servings

Measure Ingredient
1½ cup All-Purpose Flour
¾ teaspoon Salt
½ teaspoon Baking Soda
½ teaspoon Ground Cinnamon
½ teaspoon Grated Nutmeg
¾ cup Sugar
⅓ cup Vegetable Shortening
2 larges Eggs
¾ cup Peach Jam
½ teaspoon Vanilla Extract
½ cup Buttermilk

*Preheat oven to 350 F.

1. Grease and flour two 7½ x 3 ½ x 2-inch loaf pans and set aside.

2. In large mixing bowl, stir together the flour, salt, soda, cinnamon and nutmeg; set aside. 3. In large bowl of standing electric mixer beat the sugar and shortening on high speed until light and fluffy. Beat in the eggs, one at a time, beating one min. after each addition. Add jam and vanilla; mix well.

4. Add the flour mixture and buttermilk alternately to the creamed mixture, beating well after each addition.

5. Pour batter into prepared loaf pans. Smooth tops with spatula.

Bake in center of oven for 40 to 50 mins or until a toothpick inserted in center comes out clean. Place the pans on a rack for 10 mins. Remove the bread from pans and let cool on rack.

From the section on the LONG ISLAND FAIR of Old Bethpage, N.Y. Fair dates: 8 days in mid-October.

Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 03-30-95 (159) Fido: Cooking

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