Depending on the number of guests, you may need to double or triple this recipe. It's great served warm; expect a little crumbling when you slice it. It's also good at room temperature the next day and will slice beautifully.
Southern Living JULY 2007
1. Heat chopped pecans in a small nonstick skillet over medium-low heat, stirring often, 5 to 8 minutes or until toasted.
2. Stir together flour and next 3 ingredients in bowl of an electric mixer. Whisk together sugar, oil, and eggs. Gradually add sugar mixture to flour mixture, beating at low speed until blended. Stir in vanilla. Fold in fruit filling and pecans just until blended. Pour batter into 2 (8- x 4-inch) loaf pans coated with cooking spray for baking.
3. Bake at 350° for 45 minutes; shield with aluminum foil to prevent excessive browning, if necessary, and bake 15 more minutes or until a long wooden pick inserted in center comes out clean. Cool loaves in pan on a wire rack 10 minutes. Remove from pans to wire rack, and cool 15 minutes.
Note: For testing purposes only, we used Comstock More Fruit Peach Pie Filling or Topping.
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