Description
A moist Peach Pecan Bread made with fresh summer peaches, crunchy pecans, warm cinnamon, and a simple powdered sugar glaze. Serve this easy quick bread for breakfast, brunch, dessert, or an afternoon snack.
Ingredients
Scale
- 1 cup pecans, coarsely chopped
- 2 large peaches, peeled, pitted, and cut into small chunks
- 2/3 cup granulated sugar
- 1/4 cup whole milk
- 1/4 cup canola oil
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 cup powdered sugar
- 2 tablespoons milk, plus more as needed for the glaze
Instructions
- Preheat the oven to 350°F. Grease a 9-by-5-inch loaf pan and line the long sides with parchment paper.
- Peel, pit, and cut the peaches into small chunks. Pat away excess juice with a paper towel.
- Coarsely chop the pecans. Reserve 1 tablespoon for the top, if desired.
- Whisk the flour, salt, baking powder, and cinnamon in a medium bowl.
- In a large bowl, whisk the granulated sugar, 1/4 cup milk, canola oil, eggs, and vanilla until smooth.
- Add the dry ingredients to the wet ingredients. Stir gently until only a few flour streaks remain.
- Fold in the chopped peaches and pecans until evenly distributed.
- Spoon the thick batter into the prepared loaf pan and smooth the surface. Sprinkle with reserved pecans.
- Bake for 50 to 60 minutes, or until a skewer inserted into the center comes out without wet batter.
- Cool the bread in the pan for 20 minutes, then transfer it to a wire rack and cool completely.
- Whisk the powdered sugar with 2 tablespoons milk until smooth. Add a small amount of extra milk if needed.
- Drizzle the glaze over the cooled loaf. Let the glaze set for 10 minutes before slicing.
Notes
- Choose ripe but firm peaches and pat away excess juice to prevent a wet center.
- Measure flour by spooning it into the measuring cup and leveling the top.
- Toast the pecans for 5 to 7 minutes before chopping for stronger flavor.
- Cover the loaf loosely with foil if the top browns before the center finishes baking.
- Store the cooled loaf in an airtight container for 2 days at room temperature or 5 days in the refrigerator.
- Freeze unglazed slices for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 21
- Sodium: 330
- Fat: 13
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 39
- Fiber: 2
- Protein: 5
- Cholesterol: 38