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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Posting for safe keeping. I think I will try this with some homemade lavendar peach jam I have instead of the preserves. Times are approximate. This make 3 mini loaves but it could probably be done in a loaf pan. Ingredients:
flour, no-stick spray |
1 1/2 cups all-purpose flour |
3/4 teaspoon salt |
1/2 teaspoon baking soda |
1/2 teaspoon ground cinnamon |
1/2 teaspoon grated nutmeg |
1/2 cup sugar |
1/3 cup shortening |
1 (12 ounce) jar peach preserves (reserve 3 tablespoons) |
1/2 teaspoon almond extract |
1/2 cup buttermilk |
2 large eggs |
Directions:
1. Heat oven to 350°F
2. Spray three 3 x 5 3/4 x 2-inch mini loaf pans with flour no-stick cooking spray.
3. Combine flour, salt, baking soda, cinnamon and nutmeg in medium bowl; set aside.
4. Combine sugar and shortening in bowl of electric mixer.
5. Beat until fluffy, about 2 minutes.
6. RESERVE 3 tablespoons preserves; set aside in microwave-safe bowl. Add remaining preserves, almond extract and buttermilk to shortening mixture. Mix 2 minutes.
7. Add eggs, one at a time, mixing about 15 seconds after each addition.
8. Stop and scrape bowl.
9. Gradually add flour mixture, beating until well combined, about 1 minute.
10. Divide batter into 3 prepared pans.
11. Bake 30 to 35 minutes or until toothpick inserted into center comes out clean.
12. Cool in pans for 10 minutes; remove to cooling racks.
13. Heat reserved preserves in microwave on HIGH (100% power) for 20 seconds; spread onto tops of cooled breads.
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