•  1/2  10 oz. can California Cling Peaches, in light syrup, diced
•  5 cups brown sugar, packed
•  4 cups canola oil
•  14 eggs
•  2 tablespoons vanilla extract
•  8 cups flour
•  3 cups chopped walnuts (optional)
•  4 teaspoons baking soda
•  2 teaspoons salt
•  2 teaspoons cinnamon

Directions:
Preheat Convection Oven: 350° F.

Grease and flour six loaf pans; set aside.

Drain peaches and pat dry; set aside

In a large bowl, mix brown sugar, canola oil, eggs and vanilla until fluffy. Set aside.

In a separate large bowl, mix flour, nuts, baking soda, salt and cinnamon. Stir in diced peaches, tossing until coated with flour mixture. Stir flour and peach mixture into sugar mixture just until blended.

Spoon mixture into prepared loaf pans. Bake 45 to 60 minutes (until wooden toothpick inserted in center comes out clean).

Let cool five minutes. Invert, removing from loaf pans, onto wire racks to cool.

Cut each loaf into eight, one-inch slices.