JOURNALING: Cream 1/2 c softened butter. Gradually add 1 c sugar and mix well. Add 3 eggs, one at a time, beating well after each. In another bowl, mix together 2 3/4 c all purpose flour, 1 1/2 t baking powder, 1/2 t baking soda, 1 t salt, 1 1/2 t cinnamon-sugar. Gradually add to creamed mixture. Stir in 3 T frozen orange juice concentrate, thawed and 1 t vanilla extract. Fold in 2 c chopped fresh, canned, or frozen peaches and 1/2 c chopped pecans (if desired). Pour batter into a greased and floured 9x5x3 inch loaf pan. Bake at 350 for 1 hour or until wooden toothpick inserted in center comes out clean. Cool in pan 10 minutes and then remove from pan and allow to cool completely before glazing with a vanilla glaze. CREDITS: TEMPLATE: June 2017 Template Challenge Fiddlesticks Number 22 by Fiddle Dee Dee Designs; KITS: Peachy Keen by Southern Creek Designs; Baked With Love by Kate Hadfield; Happy by Tangie Baxter, Lynn Grieveson, Mommyish; and Valerie Wibbens; FONT: Milk and Cereal; Comic Sans
