Peaches, Peppers and Pecans Loaf Bread
2 1/3 cups self-rising flour
1/3 cup brown sugar, packed
1 jar Hammond’s Pantry Classics Peaches, Peppers and Pecans Dip
½ cup sour cream
½ cup vegetable oil
¾ cup pecans, chopped and divided
- Preheat oven to 350 degrees. Liberally grease a 8x4-inch loaf pan. Set aside.
- In a large bowl, stir together the flour and sugar. Set aside. In a separate bowl, whisk together Peaches, Peppers and Pecans Dip with sour cream, oil, and eggs.
- Fold the dip mixture into the dry ingredients. When the batter is almost incorporated stir in a healthy ½ cup of pecans. Pour into prepared pan and sprinkle remaining pecans on top.
- Bake for 1 hour or until a toothpick inserted comes out clean. Remove from pan to cooling rack. Serve warm with soft butter or slice thinner to create sandwich slices and top with ham, pork, or beef and a generous slather of Peaches, Peppers and Pecans Dip.
Yield: 1 8x4-inch loaf
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