Peach Pecan Bread is a delightful quick bread that captures the essence of summer with juicy peaches and the warm crunch of toasted pecans. It’s moist, tender, and subtly sweet—perfect for breakfast, brunch, or an afternoon snack. The combination of fresh fruit and buttery nuts creates a comforting loaf that’s both rustic and elegant. With no yeast or kneading required, this recipe is easy enough for beginner bakers but flavorful enough to impress seasoned pros. Whether you serve it warm with a pat of butter or drizzle it with a simple glaze, this bread is sure to become a seasonal favorite.
Ingredients
For the Bread:
- 2 large ripe peaches, peeled, pitted, and chopped
- 1 cup coarsely chopped pecans (toasted for extra flavor)
- 2 large eggs
- ⅔ cup granulated sugar
- ¼ cup milk
- ¼ cup canola oil
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
For the Glaze (optional):
- ½ cup powdered sugar
- 2 tbsp milk
- ½ tsp vanilla extract
👩🍳 Instructions
1. Prep the Oven and Pan
Preheat your oven to 350°F (175°C). Grease a standard loaf pan and line it with parchment paper for easy removal. This helps prevent sticking and makes cleanup a breeze.
2. Toast the Pecans
In a dry skillet over medium heat, toast the chopped pecans for about 3 minutes until fragrant. Stir frequently to avoid burning. Set aside to cool.
3. Mix the Wet Ingredients
In a large mixing bowl, whisk together the eggs, sugar, milk, and canola oil until smooth and well combined. This forms the base of your batter and ensures a moist texture.
4. Combine the Dry Ingredients
In a separate bowl, sift together the flour, baking powder, and salt. Sifting helps aerate the flour and prevents lumps in the batter.
5. Bring It All Together
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix—this can make the bread dense.
6. Fold in the Peaches and Pecans
Gently fold in the chopped peaches and toasted pecans, distributing them evenly throughout the batter. If your peaches are extra juicy, toss them in a tablespoon of flour before adding to prevent sinking.
7. Bake the Bread
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil during the last 10 minutes.
8. Cool and Glaze
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. If using the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled bread for a sweet finish.
🌟 Tips & Variations
- Fruit Options: Fresh peaches are ideal, but canned (well-drained) or frozen (thawed) peaches work too.
- Flavor Boost: Add a dash of cinnamon or nutmeg for a warm, spiced twist.
- Nut Swap: Walnuts or almonds can be used in place of pecans.
- Make It Dairy-Free: Use almond or oat milk instead of regular milk.
- Storage: Wrap tightly and store at room temperature for up to 3 days, or refrigerate for up to a week. Freeze slices for longer storage.
This bread is a celebration of summer’s bounty and cozy kitchen vibes. It’s simple, satisfying, and endlessly adaptable. Want to explore more fruity quick breads or nutty desserts? I’ve got plenty more recipes to keep your oven busy and your taste buds happy.