Instructions: Preheat oven to 350 F. Lightly coat 2 8X4 loaf pans with oil spray. Sugar pans.

Combine water and cornstarch. Set aside. In a medium-sized saucepan combine peaches, lime juice, lime zest, and 2 tablespoons sugar. Cook over medium-high heat until peaches are tender, but not mushy, and mixture is juicy. Add the dissolved cornstarch and stir to distribute. Continue to cook for an additional minute until thickened. Set aside to cool.

In a large mixing bowl combine flour, 3/4 cup sugar, baking powder, baking soda, and salt. In a separate mixing bowl, combine remaining ingredients and whisk together until smooth. Stir in the cooled peaches until combined, and pour into dry ingredients. Mix just until all ingredients are moist.

Pour batter into prepared pans. Bake for 35-40 minutes or until a cake tester inserted into the center comes out clean.

Cool in pans on a wire rack for 5 minutes before inverting to cool completely. Store in airtight container.

Description: "Refreshing breakfast bread is also the perfect picnic take-along."
Yield: 2 8X4 Loaf pans
Start to Finish Time:
"1:30"
T(Baking):
"0:40"

NOTES : Tested recipe.

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