Peach Pecan Bread Recipe

Introduction

This Peach Pecan Bread is a delightful treat that combines juicy peaches with crunchy pecans in a tender, moist loaf. Perfect for breakfast or an afternoon snack, it’s easy to prepare and sure to please the whole family.

Ingredients

• 1 cup pecans, coarsely chopped
• 2 large peaches, peeled, pitted, and cut into chunks
• 2/3 cup granulated sugar
• 1/4 cup milk
• 1/4 cup canola oil
• 2 large eggs
• 2 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons baking powder

Glaze:

• 1/2 cup powdered sugar
• 2 tablespoons milk

Instructions

1. Step 1: Peel, pit, and cut the peaches into chunks. Set them aside. Chop the pecans coarsely.
2. Step 2: In a large bowl, stir together the granulated sugar, milk, canola oil, and eggs until well combined.
3. Step 3: Add the flour, salt, and baking powder to the wet ingredients and mix until combined. The batter will be a bit dry at this point.
4. Step 4: Gently fold in the chopped peaches and pecans until evenly distributed.
5. Step 5: Spoon the batter into a standard 9×5-inch loaf pan or two smaller half-size pans.
6. Step 6: Bake in a preheated oven at 350°F (175°C) for 50 to 60 minutes, or until a knife inserted into the center comes out clean.
7. Step 7: Allow the bread to cool for about 20 minutes before removing it from the pan.
8. Step 8: To make the glaze, whisk together the powdered sugar and 2 tablespoons of milk in a small bowl. Drizzle over the cooled bread just before serving.

Tips & Variations

• For added flavor, toast the pecans briefly before chopping to bring out their nuttiness.
• You can substitute nectarines for peaches if they are unavailable or preferred.
• If you like a sweeter glaze, add a little vanilla extract to the powdered sugar and milk mixture.
• Try adding a teaspoon of cinnamon to the dry ingredients for a warm, spiced twist.

Storage

Store the peach pecan bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze the bread for up to 2 months. To reheat, warm slices in a toaster oven or microwave until just heated through, then drizzle with glaze.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen peaches instead of fresh?

Yes, thaw and drain frozen peaches well before folding them into the batter to avoid excess moisture that could affect baking.

Is it possible to make this bread gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking blend, but be sure it includes xanthan gum or another binder to maintain structure.

Peach Pecan Bread Recipe

Print Recipe

★★★★★

5 from 110 reviews

This Peach Pecan Bread is a moist, flavorful loaf combining juicy peaches and crunchy pecans for a delightful treat. Perfect as a sweet breakfast or an afternoon snack, this bread features a tender crumb and a sweet glaze drizzle to enhance its fruity and nutty flavors.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 50-60 minutes
• Total Time: 1 hour 10-15 minutes
• Yield: 1 loaf (about 10 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all purpose flour
• 1 teaspoon salt
• 2 teaspoons baking powder
• 2/3 cup granulated sugar

Wet Ingredients

• 1/4 cup milk + 2 tablespoons milk (for glaze)
• 1/4 cup canola oil
• 2 large eggs

Fruits and Nuts

• 2 large peaches, peeled, pitted, and cut into chunks
• 1 cup pecans, coarsely chopped

Glaze

• 1/2 cup powdered sugar
• 2 tablespoons milk

Instructions

1. Prepare Peaches and Pecans: Peel and pit the peaches, then cut them into chunks. Coarsely chop the pecans and set both aside.
2. Mix Wet Ingredients: In a large bowl, stir together the granulated sugar, 1/4 cup milk, canola oil, and eggs until well combined.
3. Add Dry Ingredients: Gradually mix in the all-purpose flour, salt, and baking powder. The batter will be slightly dry, which is normal for this recipe.
4. Incorporate Peaches and Pecans: Gently fold the peach chunks and chopped pecans into the batter until they are evenly distributed.
5. Prepare to Bake: Spoon the batter into a standard 9×5 inch loaf pan or two smaller half-size loaf pans, smoothing the top.
6. Bake the Bread: Place the loaf pan in a preheated oven at 350°F (175°C) and bake for 50 to 60 minutes, or until a knife inserted into the center comes out clean. Allow the bread to cool in the pan for 20 minutes.
7. Make the Glaze: In a small bowl, whisk together the powdered sugar and 2 tablespoons milk until smooth and slightly runny.
8. Glaze the Bread: Drizzle the glaze over the cooled bread just before serving to add sweetness and a glossy finish.

Notes

• The batter being slightly dry is typical and ensures a good texture with the added peaches and pecans.
• Ensure peaches are peeled to avoid tough skin in the bread.
• You can substitute canola oil with any neutral oil like vegetable or light olive oil.
• If peaches are very juicy, gently pat them dry before folding into the batter to avoid excess moisture.
• For a dairy-free version, substitute milk with almond or oat milk and use a suitable powdered sugar glaze alternative.
• Check for doneness by inserting a thin knife or toothpick in the center; it should come out clean.

Keywords: peach pecan bread, fruit bread, nut bread, sweet loaf, peach bread recipe, pecan bread, easy baked bread