Instructions: Preheat oven to 350F. Spray or butter and lightly dust a 9 x 5 x inch loaf pan. In a small bowl, stir together flour, baking powder, salt, and spices. In a large bowl, with mixer, cream together sugar and butter for 2 minutes, or until light and fluffy. One at a time, add eggs, beating well after each addition. Beat in vanilla until blended.

Stir in flour mixture just to combine. Stir in peaches and almonds.

Scrape batter into prepared pan and spread evenly. Bake for 55 to 65 minutes, or until a cake tester inserted in center comes out clean.

Remove pan to a wire rack. Cool for 10 minutes before removing bread from pan; finish cooling on rack. Store completely cooled bread in an airtight container in refrigerator. Allow bread to reach room temperature before serving.

*To remove peach skins, dip peaches into boiling water for 30 seconds and then into ice water. Peel off skin with a small paring knife.

*TO toast almonds, pl;ace then in a single layer on a baking sheet and bake at 350 for 5 to 7 minutes, shaking a couple of times, until nuts are lightly browned.

***Tootie Notes: I purchased a jar of spiced peaches, omitted the spices and prepared as above. Be sure to drain the peaches well. This turned out just dandy. Another little secret: bake in a bunt pan well sprayed. Take enough of the spiced peach juice from the jar and mix with powdered sugar to make a glaze. When bread is cool, poke holes in the top with a toothpick and drizzle the glaze over the bread.

When it soaks into the bread, eat a piece and fall out dead. YUMMY!

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