Special thanks to: MR, Millbrook, AL Servings: 20 Directions: 3 eggs 2 cups white sugar 2 tsp vanilla extract 1 cup canola oil 2 cups diced fresh peaches (may used drained canned peaches) 3 cups all-purpose flour 1 tsp salt 1 tsp baking soda 1 tsp baking powder 1 tbsp ground cinnamon 1/2-1 cup chopped Surratt Farms pecan pieces (according to taste) Directions: Grease and flour two 8X4 loaf pans Preheat oven to 350 degrees F. In large bowl beat eggs lightly. Blend in oil, vanilla and sugar. Add flour, baking powder, baking soda, salt and cinnamon. Mix with spoon just to combine. Stir in peaches and pecans (use 1 cup of pecans if you like a lot of nuts). Pour batter into prepared pans. Bake for about 1 hour, or until tester inserted in center comes out clean. Bread will be dark from the cinnamon. Special Notes: Using fresh peaches is recommended when available, it is much better than canned. I add 1 cup of pecans (because I love them). This bread is better the second day if you can keep from eating it up on the first day! This actually yields 24 servings. Prep time is 10 min and cooking time is 60 min.