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

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