Ingredients:

3-cups diced fresh peaches

1/4-cup Peach Schnapps or peach nectar

1-teaspoon vanilla extract

1/2-cup butter, softened

1-cup granulated sugar

3 eggs

2-3/4 cups all-purpose flour

1-1/2 teaspoons baking powder

1-teaspoon salt

1/2-teaspoon baking soda

1-1/2 teaspoons cinnamon

1-cup chopped Texas pecans

Bread:

Simmer diced peaches with Schnapps or peach nectar until peaches are tender, about 5 to 8 minutes.

Remove from heat, add vanilla, and set aside.

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, blending well.

In another bowl, combine flour, baking powder, salt, baking soda, and cinnamon. Add dry ingredients to the creamed mixture, alternating with peach mixture. Mix just until blended. Stir in chopped pecans.

Spread batter into a greased and floured 9x5x3-inch loaf pan. Bake at 350° for about 55 to 65 minutes, until a toothpick inserted in center comes out clean. Place on wire rack and cool for 10 minutes before removing from pan. While bread is cooling, make icing.

Icing:

1/2-cup sugar

1/2 stick butter

1/4-cup evaporated milk

2-tablespoons Peach Schnapps
1/4-cup chopped Texas Pecans

Cook sugar, butter and milk until butter melts. Then cook slowly for 5 more minutes. Add and mix well. Poke holes on top of bread. Carefully pour icing on hot bread.