Description
Peach Pecan Bread is a delightful combination of sweet ripe peaches and crunchy pecans, creating a moist and tender bread perfect for breakfast, snacks, or dessert. This recipe is a must-have addition to your baking repertoire, capturing the essence of summer in every slice.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup peeled and chopped ripe peaches
- 1 cup chopped pecans
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Chop the ripe peaches and pecans to prepare them for the batter.
- Cream together the softened butter and sugar in a large mixing bowl, then beat in the eggs one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually blend the dry mixture with the wet ingredients until just combined.
- Gently fold in the chopped peaches and pecans. Pour the batter into a lined loaf pan and smooth the top.
- Preheat your oven to 350°F (175°C) and bake for 60-70 minutes until a toothpick comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack.
Notes
- Store leftover bread in an airtight container at room temperature for up to 3 days.
- Wrap tightly in plastic wrap and freeze for up to 3 months for longer storage.
- If using frozen peaches, ensure they are thawed and drained before adding.
- For nut-free options, consider substituting pecans with walnuts or almonds.
- To make it gluten-free, use a gluten-free flour blend instead of all-purpose flour.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250 Kcal
- Sugar: 14g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg