Peach Pecan Bread

I love this Peach Pecan Bread for its moist, tender crumb studded with sweet peach chunks and crunchy pecans. It’s fragrant with warm spices and perfect as a snack, dessert, or a special breakfast treat.

Why You’ll Love This Recipe

I adore how this bread combines juicy peach bursts with buttery pecan crunch in every bite. The aroma of cinnamon and vanilla fills my kitchen while baking, and each slice feels like a comforting hug. It’s easy to make yet feels special enough to share.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ripe peaches, peeled, pitted, and diced

• All-purpose flour

• Granulated sugar

• Light brown sugar

• Baking powder

• Baking soda

• Ground cinnamon

• Salt

• Eggs

• Vegetable oil (or melted butter)

• Vanilla extract

• Chopped pecans

• Milk (or buttermilk)

Directions

1. I preheat the oven to 350 °F (175 °C). I grease and flour a 9×5-inch loaf pan (or line it with parchment).

2. I whisk together flour, sugars, baking powder, baking soda, cinnamon, and salt in a large bowl.

3. In another bowl, I beat the eggs, then whisk in oil (or melted butter), vanilla extract, and milk until smooth.

4. I pour the wet mixture into the dry ingredients and stir until just combined—being careful not to overmix.

5. I fold in diced peaches and half of the chopped pecans, gently distributing them.

6. I pour the batter into the prepared pan and sprinkle the remaining pecans on top.

7. I bake for 50–60 minutes, or until a toothpick comes out with a few moist crumbs and the top is golden.

8. I let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and Timing

• Servings: One 9×5-inch loaf (about 12–14 slices)

• Prep time: 20 minutes

• Bake time: 50–60 minutes

• Cooling time: 10 minutes in pan, then at least 20 minutes on rack

• Total time: Approximately 1 hour 30 minutes

Variations

• Spiced Variation: I add a pinch of nutmeg or cardamom alongside the cinnamon for extra warm spice.

• Glazed Finish: I drizzle a simple glaze made from powdered sugar and milk over the cooled loaf.

• Whole Wheat Option: I replace up to half the flour with whole wheat for a nutty flavor and extra fiber.

• Fruit Swap: I substitute peaches with diced apples or fresh berries when peaches aren’t in season.

Storage/Reheating

• I store slices in an airtight container at room temperature for up to 3 days.

• For longer storage, I wrap individual slices in plastic and freeze them—thaw at room temperature.

• To refresh, I reheat a slice in the toaster oven or microwave for a few seconds until warm.

FAQs

What type of peaches should I use?

I choose ripe but firm peaches so they hold their shape and don’t turn mushy in the bread.

Can I use frozen peaches instead of fresh?

I haven’t tried it, but I think thawing and patting them dry first would help prevent extra moisture in the batter.

Can I make this bread in muffin form?

Yes! I scoop the batter into muffin tins and bake at 350 °F (175 °C) for about 18–22 minutes, until a toothpick comes out clean.

How can I prevent the pecans from sinking to the bottom?

I toss them in a little flour before folding them into the batter—that helps keep them suspended evenly.

Do I need to peel the peaches?

I prefer peeling peaches for a smoother texture, but if I’m in a hurry, I skip peeling—they’re still delicious.

Conclusion

I find this Peach Pecan Bread a wonderfully comforting and flavorful treat that celebrates juicy summer fruit with nutty crunch. It’s simple to bake, beautifully aromatic, and a real hit whether enjoyed warm or at room temperature. I hope it becomes a favorite in my kitchen too!