Peach and Pecan Bread

Drain peaches reserving 1/4 cup syrup. Finely chop 1 cup peaches; set aside. In blender combine remaining peaches, butter, or margarine, eggs, reserved peach syrup, and lemon juice. Cover; blend just until smooth. Stir together dry ingredients. Add egg mixture; stir just until moistened. Fold in reserved peaches and nuts. Turn into a greased 8x4x2 loaf pan and bake at 350 degrees for 1 hour. Spread with peach preserves. Cool in pan 10 minutes; remove and cool on rack.

Serve warm. Store in tightly wrapped container.