Cool Peach Bread

1/2 cup butter, softened

1/2 cup sugar

1/2 cup firmly packed brown sugar

2 1/2 cups canned peaches

2 eggs

1/2 cup sour cream

1/2 teaspoon vanilla

2 1/2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 cup finely chopped sliced almonds

FROSTING

1/2 cup powdered sugar

1 tablespoon reserved peach juice

1 teaspoon corn syrup

1/4 teaspoon cinnamon

Grease a 9 x 5-inch loaf pan. Heat oven to 350° F.

In a large bowl, cream butter and sugars until light and fluffy. Drain peaches and chop, reserving 1 tablespoon peach juice for frosting. Add chopped peaches, eggs, sour cream and vanilla; mix well. Beat in the flour, baking soda, salt and cinnamon. Fold in almonds and pour into pan. Bake 60-70 minutes or until toothpick comes out clean.

In a small bowl, combine powdered sugar, peach juice, corn syrup and cinnamon. Beat until smooth. Drizzle over cooled loaf.