Peach Pecan Bread is a moist, tender quick bread bursting with chunks of juicy peaches and toasted pecans. Lightly spiced with cinnamon and nutmeg, this loaf is rich in flavor yet simple to make—no mixer required. It’s perfect for breakfast, brunch, or dessert, and it freezes beautifully. The combination of fresh fruit and nuts gives it a delightful texture, while the golden crust and optional brown sugar topping make it irresistibly beautiful and delicious.
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 Your Pan and Oven
- 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 mixture.
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 in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- If the top starts to brown too quickly, tent it loosely with foil during the last 10–15 minutes of baking.
6. Cool and Glaze (Optional)
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled bread.
Serving Suggestions:
- Serve warm with a pat of butter or cream cheese.
- Pair with coffee or iced tea for a perfect afternoon snack.
- Add a scoop of vanilla ice cream for a summery dessert.
Tips & Variations:
- Use canned peaches (drained and chopped) if fresh aren’t available.
- Add a streusel topping with brown sugar, flour, butter, and cinnamon for extra crunch.
- Make it gluten-free with a 1:1 gluten-free flour blend.
- Freeze it: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.
This Peach Pecan Bread is a celebration of summer’s best flavors—sweet, nutty, and irresistibly moist. Would you like a muffin version or a peach cobbler bread pudding next?