PEACH TEA BREAD

2-1/2 c. all purpose flour
1 c. sugar
1 tbsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1 1/2 c. finely chopped fresh peaches or drained, thawed, frozen peach slices
1 tbsp. lemon juice
1/3 c. oil
1/3 c. milk
2 tsp. vanilla extract
2 lg. Eggs
1/3 c. chopped walnuts

Heat oven to 350 degrees. Grease 9 x 5 loaf pan. In large bowl, combine flour, sugar, baking powder, salt and nutmeg.

In medium size bowl, combine peaches and lemon juice. In 2 cup glass measuring cup, combine oil, milk, eggs and vanilla.

Add oil mixture to flour mixture and stir just until dry ingredients are moistened. Do Not overbeat. Fold in peaches and walnuts. Spoon into greased pan.

Bake bread for 55 to 60 minutes or until top is golden brown and center springs back when lightly pressed with finger tip. Cool in pan on wire rack for 10 minutes. Remove bread from pan and cool to room temperature before slicing.