1 (16 oz.) can sliced peaches
6 tbsp. butter, melted
2 eggs
1 tbsp. lemon juice
2 c. flour
3/4 c. sugar
3 tsp. baking powder
1 tsp. salt
3/4 c. chopped pecans
2 tbsp. peach preserves

Drain peaches, reserving 1/4 cup syrup. Finely chop 1 cup peaches. Set aside. In a blender, combine remaining peaches, butter, eggs, the reserved peach syrup and lemon juice. Cover and blend just until smooth. Stir together dry ingredients. Add egg mixture. Stir just until moistened. Fold in reserved peaches and nuts. Pour into greased 8"x4"x2" loaf pan. Bake at 350 degrees for 1 hour. Spread with peach preserves while still hot. Cool in pan for 10 minutes. Remove and cool on rack.