Quick Peach Jam Bread

Makes 2 loaves.

1 1/2 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
3/4 cup sugar
1/3 cup vegetable shortening ( I would use oil)
2 large eggs
3/4 cup peach jam
1/2 teaspoon vanilla extract
1/2 cup buttermilk

Heat oven to 350 degrees F. Grease and flour 2 (7 1/2 x 3 1/2 x 2-inch) loaf pans. Set aside.

In a large mixing bowl stir together the flour, salt, baking soda, cinnamon and nutmeg; set aside.

In the large bowl of a standing electric mixer beat the sugar and shortening on high speed until light and fluffy. Beat in the eggs, one at a time, beating one minute after each addition. Add the jam and vanilla extract; mix well.

Add the flour mixture and buttermilk alternately to the creamed mixture, beating well after each addition. Pour the batter into the prepared loaf pans. Smooth with a spatula. Bake in the center of the oven for 40 to 45 minutes or until a wooden pick inserted in the center comes out clean. Place the pans on a rack for 10 minutes. Remove the bread from the pans and let cool on the rack.