Description
Peach Pecan Bread is a moist, tender loaf filled with sweet chunks of ripe peaches and crunchy pecans, warmly spiced with cinnamon. Perfect as a breakfast treat, snack, or comforting dessert.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 1 tsp vanilla extract
- 1/2 cup milk or buttermilk
- 1 1/2 cups diced ripe peaches (peeled and pitted)
- 3/4 cup chopped pecans, divided
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, beat the eggs, then whisk in oil (or melted butter), vanilla extract, and milk.
- Pour the wet mixture into the dry ingredients and stir until just combined—do not overmix.
- Gently fold in diced peaches and half of the chopped pecans.
- Pour the batter into the prepared loaf pan and sprinkle the remaining pecans on top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Toss pecans in flour before folding in to help keep them suspended.
- Frozen peaches can be used—thaw and pat dry to reduce excess moisture.
- Can be made into muffins—bake at 350°F for 18–22 minutes.
- Drizzle with glaze for extra sweetness and presentation.
- Store at room temperature or freeze individual slices for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 14g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
