Makes: 2 loaves, or 1 loaf and 3 mini loaves Prep time: 25 minutes Bake time: 40 to 45 minutes
18 ounces of peach jam
1 cup whole buttermilk
1 and 1/2 cups granulated sugar
1 cup softened unsalted butter
4 eggs at room temperature
3 cups all purpose flour
1 and 1/2 teaspoons salt
1 teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon best quality vanilla
Preheat your oven to 350 degrees. Line two loaf pans with parchment or foil and set aside.
In the bowl of your stand mixer, beat the butter and sugar until light and fluffy. Add eggs, one at a time and scrape down the bowl. Add vanilla and peach jam and mix thoroughly. In another bowl, whisk together the flour, salt, baking soda and cinnamon.
Alternately add the flour mixture and buttermilk to the butter mixture until everything is combined. Be careful not to over mix the batter.
Spread the batter into your prepared pans. Bake for 40 to 45 minutes, or until a toothpick comes out clean. When the loaves are cool, take the foil or parchment off and slice. The loaves will keep for 3 to 4 days wrapped in wax paper then foil.