Tipsy Peach Bread - cooking recipe

Ingredients

1 (16 ounce) package frozen sliced peaches, thawed (or can use fresh when in season)
1/2 cup rum
1 3/4 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 large egg, beaten
3 tablespoons butter, melted
1 teaspoon vanilla extract
3/4 cup chopped almonds (optional)

Preparation

In a large saucepan, over medium-high heat, add peaches and rum; cook, stirring often, for 15 minutes or until peaches are tender.
Pour peach mixture into the container of a blender; process until smooth.
In a large bowl, mix together flour and next 7 ingredients.
Add in peach mixture, egg, melted butter, and vanilla; mix well.
Add almonds if desired and stir to combine.
Pour batter into a greased and floured 8 1/2 x 4 1/2 inch loaf pan.
Bake at 350 degrees for 30 minutes; cover with foil to prevent over-browning and bake 15 minutes more or until a pick comes out clean.
Cool in pan on a wire rack for 15 minutes; remove loaf from pan to wire rack to cool completely.