Peach Pecan Bread is a moist, flavorful quick bread that celebrates the juicy sweetness of ripe peaches and the buttery crunch of toasted pecans. It’s a delightful fusion of fruit and nut, wrapped in a warmly spiced batter that bakes into a golden loaf with a soft crumb and caramelized edges. Whether you’re using fresh summer peaches or canned ones in the off-season, this bread brings sunshine to your table. Serve it warm with butter, drizzle it with glaze, or enjoy it plain—it’s versatile, comforting, and always a
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 (or well-drained canned peaches)
- ¾ cup chopped pecans, toasted
Optional Glaze:
- ½ cup powdered sugar
- 1–2 tbsp milk
- ¼ tsp vanilla extract
Instructions:
1. Prep Your Pan and Oven
- Preheat oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Toast pecans in a dry skillet over medium heat for 3–4 minutes until fragrant. Set aside.
2. Mix the Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- This blend gives the bread its warm, spiced undertone.
3. Combine the Wet Ingredients
- In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.
- Add eggs one at a time, whisking well after each.
- Stir in Greek yogurt and vanilla extract until fully combined.
4. Bring It All Together
- Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined.
- Fold in chopped peaches and toasted pecans, distributing evenly.
- Be careful not to overmix—this keeps the bread tender.
5. Bake the Bread
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- If the top browns too quickly, tent loosely with foil during the last 10–15 minutes.
6. Cool and Glaze (Optional)
- Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack.
- For the glaze, whisk together powdered sugar, milk, and vanilla until smooth.
- Drizzle over the cooled loaf for a sweet finish.
7. Slice and Serve
- Slice thick or thin and enjoy warm or at room temperature.
- Serve with butter, cream cheese, or a dollop of whipped cream.
🌟 Tips & Variations:
- Use ripe peaches for the best flavor and moisture.
- Don’t overmix—gentle folding keeps the crumb light.
- Add a citrus twist with lemon or orange zest.
- Make it nut-free by omitting pecans or swapping with dried fruit.
- Turn it into muffins by dividing batter into a muffin tin and baking for 18–22 minutes.
💖 Why You’ll Love It:
- Moist, tender crumb with bursts of peach and crunch
- Easy to make with pantry staples
- Perfect for breakfast, brunch, or dessert
- Freezer-friendly and make-ahead approved
- A comforting classic with a summery twist
Want to pair this with a peach iced tea or turn it into a layered trifle? I’ve got ideas to make it even more irresistible!