3/4 c. butter, softened
1 c. granulated sugar
1 1/2 c. peach preserves
2 eggs, beaten
1/2 tsp. vanilla extract
2 c. all purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
3/4 tsp. salt
1/2 c. sour milk (or 1/2 c. milk blended with 1 1/2 tsp. white vinegar)
1 c. chopped pecans

Preheat oven to 350 degrees. In a large mixing bowl, cream butter and sugar. Blend in preserves, eggs, and vanilla. In a separate bowl, combine flour, baking soda, baking powder, and salt. Alternately add flour mixture and milk to creamed mixture, blending well after each addition. Stir in pecans. Pour batter into two greased and floured 9 1/4 x 5 1/4 x 2 1/2 inch loaf pans. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Yield: 2 loaves of bread.