Peach Pecan Bread

Here’s a cozy, comforting, and perfectly sweet recipe for Peach Pecan Bread moist, lightly spiced, and packed with juicy peaches and crunchy pecans. This quick bread is ideal for breakfast, brunch, or as a snack with a cup of tea or coffee.

🍑 Peach Pecan Bread

🧺 Ingredients (Makes 1 loaf)

• 1 ½ cups all-purpose flour

• ½ tsp baking soda

• ½ tsp baking powder

• ½ tsp salt

• 1 tsp cinnamon

• ¼ tsp nutmeg (optional)

• 2 large eggs

• ½ cup vegetable oil or melted butter

• ¾ cup granulated sugar

• 1 tsp vanilla extract

• 1 ¼ cups peeled and diced fresh peaches (or well-drained canned)

• ½ cup chopped pecans

• Optional: 2 tbsp plain yogurt or sour cream for extra moisture

👩‍🍳 Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment.

2. Mix dry ingredients:

   • In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

3. Mix wet ingredients:

   • In a large bowl, beat eggs, sugar, oil, and vanilla until smooth. Add yogurt or sour cream if using.

4. Combine:

   • Gradually stir dry ingredients into wet until just combined.

   • Gently fold in peaches and pecans. (Don’t overmix.)

5. Bake:

   • Pour 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.

   • Cool in the pan for 10–15 minutes, then transfer to a wire rack.

🌟 Optional Toppings:

• Sprinkle with turbinado sugar before baking for a crunchy top.

• Drizzle cooled loaf with a simple vanilla glaze (powdered sugar + milk).

• Add a dusting of powdered sugar before serving for a rustic look.

📝 Tips:

• If using canned peaches, be sure to drain and pat them dry to avoid soggy bread.

• This bread keeps well for 3–4 days at room temp, or freeze slices individually for grab-and-go treats.