Peach Pecan Bread is a delightful quick bread made with juicy fresh peaches and crunchy toasted pecans, all wrapped in a warmly spiced batter. It’s soft, moist, and bursting with flavor—perfect for breakfast, brunch, or an afternoon snack. This bread comes together easily with no yeast or kneading required, and it fills your kitchen with the cozy aroma of cinnamon, nutmeg, and baked fruit. Serve it plain, with a pat of butter, or topped with a light glaze for a sweet finish
Ingredients:
For the Bread:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup unsalted butter, melted and cooled
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- ½ cup plain Greek yogurt or sour cream
- 1½ tsp vanilla extract
- 1¾ cups fresh peaches, peeled and chopped (about 3 medium peaches)
- ¾ cup chopped pecans, toasted
Optional Glaze:
- ½ cup powdered sugar
- 1–2 tbsp milk
- ¼ tsp vanilla extract
Instructions:
1. Prepare the Oven and Pan
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Toast the pecans in a dry skillet over medium heat for 3–4 minutes until fragrant. Set aside to cool.
2. Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Set aside while you prepare the wet ingredients.
3. Combine the Wet Ingredients
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
- Add the eggs one at a time, whisking well after each addition.
- Stir in the Greek yogurt (or sour cream) and vanilla extract until fully combined.
4. Bring It All Together
- Gradually add the dry ingredients into the wet mixture, stirring gently with a spatula until just combined. Do not overmix.
- Fold in the chopped peaches and toasted pecans evenly throughout the batter.
5. Bake the Bread
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- If the top begins to brown too quickly, tent it with foil during the last 15 minutes of baking.
6. Cool and Glaze (Optional)
- Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled bread.
Tips & Variations:
- Use canned peaches: If fresh peaches aren’t available, use canned (drained and chopped) or frozen (thawed and patted dry).
- Add-ins: Mix in a handful of white chocolate chips or shredded coconut for a twist.
- Make it dairy-free: Substitute the butter with oil and use a plant-based yogurt.
- Freeze it: Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before serving.
Why You’ll Love It:
- Moist and flavorful: Thanks to the peaches and yogurt.
- Perfect texture: Crunchy pecans contrast beautifully with the soft crumb.
- Easy to make: No mixer or fancy tools required.
- Versatile: Great for breakfast, dessert, or gifting.
This Peach Pecan Bread is a celebration of summer’s best flavors—sweet, juicy peaches and buttery pecans in every bite. Whether you enjoy it warm with coffee or chilled with a dollop of whipped cream, it’s a comforting, crowd-pleasing treat you’ll want to bake again and again. Want to elevate it further? Try serving it with a scoop of vanilla ice cream and a drizzle of honey for a rustic dessert twist.