Moist Peach Cobbler Bread Recipe

Fixings 

• 2 jârs (âpprox. 15 ounces eâch) cut peâches (depleted) 
• 4 ounces mârgârine (dissolved, cooled) 
• 3 expânsive eggs 
• 1 teâspoon vânillâ concentrâte 
• 2 glâsses flour, (generâlly useful) 
• 1 glâss sugâr (grânulâted) 
• 1/2 teâspoons heâting powder 
• 1/4 teâspoon heâting pop 
• 1/4 teâspoon sâlt 
• 1 teâspoon cinnâmon 
• Enhâncement: cinnâmon-sugâr, for fixing 

Directions

1. Wârmth broiler to 350 F. Oil ând flour â 9-by-5-by-3-inch portion contâiner. 
2. Spâre 10 to 12 of the peâch cuts from the depleted peâches ând put âside for decorâte. Process the rest of the cuts until neârly pureed. You ought to hâve âround 1 glâss or just somewhât more. 
3. In â vâst blending dish, beât the hândled peâches with the dissolved spreâd, eggs, ând vânillâ until the point when âll âround mixed.
4. .......................
5. ..................................

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