I absolutely love the warm, nutty aroma of Peach Pecan Bread filling my kitchen. It’s a tender, subtly sweet quick bread bursting with juicy peach chunks and crunchy pecans. Perfect for breakfast, brunch, or an afternoon snack, it’s simple to whip up yet feels like a special treat.

Why You’ll Love This Recipe

I adore this recipe because it blends the summery sweetness of peaches with the rich, toasty flavor of pecans. The batter comes together in one bowl—no yeast, no kneading—so I can have a delicious loaf ready in under 75 minutes. Whether I’m serving it with coffee or slicing it for guests, it always feels like homemade comfort at its best.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ cup unsalted butter, melted (or ¼ cup oil plus sour cream alternative)
¾ cup granulated sugar
¼ cup brown sugar
2 large eggs
1 teaspoon vanilla extract
½ cup buttermilk (or milk + ½ tablespoon vinegar)
1½ cups fresh peaches, peeled and diced
¾ cup chopped pecans

Directions

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment.
In a bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
In another bowl, mix the melted butter, granulated sugar, and brown sugar until smooth. Add eggs one at a time, then stir in the vanilla extract.
Alternate adding the dry ingredients and buttermilk to the wet mixture, stirring until just combined.
Gently fold in the diced peaches and chopped pecans.
Pour the batter into the prepared pan and smooth the top.
Bake for 50–60 minutes until a toothpick inserted in the center comes out clean. If the bread browns too quickly, I tent it with foil during the last 15 minutes.
Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Optionally, I drizzle a simple glaze made from powdered sugar and milk or a cream cheese glaze once the bread is cooled.

Servings and timing

Prep time: about 15 minutes
Cook time: 50–60 minutes
Total time: roughly 1 hour 10 minutes
Servings: 8 slices

Variations

I like to drizzle a vanilla or cream cheese glaze on top for a sweet finish.
Adding nutmeg or ginger can give the bread a warm, spiced flavor.
For a nut-free version, I omit the pecans or substitute sunflower seeds.
To make it dairy-free, I swap buttermilk for almond milk with vinegar and use plant-based butter or oil.
I’ve also used gluten-free flour blends for a gluten-free option, though the texture is a bit denser.

Storage/reheating

I store leftover bread wrapped tightly in plastic or in an airtight container. It stays moist at room temperature for about 3 days, and up to 5 days if refrigerated. For longer storage, I freeze slices for up to 2 months. When I want to eat it again, I reheat slices in the microwave for 10–20 seconds or toast them lightly, and it tastes almost freshly baked.

FAQs

Can I use canned or frozen peaches instead of fresh?

Yes, I have used canned or thawed frozen peaches before. I just make sure to drain them well and pat them dry to avoid excess moisture in the bread.

Do I need to peel the peaches?

Peeling the peaches gives a smoother texture, which I prefer, but leaving the skins on adds a nice rustic look and flavor, so it’s up to personal taste.

How do I prevent the bread from getting soggy?

I make sure to dry the peaches well before folding them in and sometimes toss them lightly in flour. I also avoid overmixing the batter to keep the bread light and tender.

Can I make this recipe vegan?

Yes, I’ve made it vegan by substituting eggs with flax eggs, using plant-based milk and butter alternatives, and it turns out great.

How do I know when the bread is done?

I test it by inserting a toothpick in the center; if it comes out clean or with just a few crumbs, it’s ready. The edges also pull slightly away from the pan when done.

Conclusion

I find Peach Pecan Bread to be a delightful treat that combines the fresh sweetness of peaches with the comforting crunch of pecans. It’s easy to make, perfect for sharing, and adaptable to different dietary needs. Baking this bread brings a cozy, homey feeling that I love to enjoy anytime.

Peach Pecan Bread

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Author: Sue
Prep Time: 15 minutes
Cook Time: 50–60 minutes
Total Time: 1 hour 10 minutes
Yield: 8 slices
Category: Dessert, Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A warm, nutty, and tender quick bread filled with juicy peaches and crunchy pecans, perfect for breakfast or a snack.

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment.
In a bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
In a separate bowl, mix melted butter, granulated sugar, and brown sugar until smooth. Add eggs one at a time, then stir in vanilla.
Alternate adding dry mixture and buttermilk to the wet mixture, stirring until just combined.
Gently fold in the diced peaches and chopped pecans.
Pour batter into the prepared pan and smooth the top.
Bake for 50–60 minutes until a toothpick inserted in the center comes out clean. Tent with foil if it browns too fast.
Cool in the pan for 10 minutes, then transfer to a rack to cool completely.
Optionally, drizzle a simple glaze (½ cup powdered sugar + 2 tablespoons milk or cream cheese glaze) once cooled.

Notes

Ensure peaches are well-drained to prevent the bread from becoming soggy.
For a vegan version, use plant-based milk, vegan butter or oil, and a flax “egg” substitute.
If using canned or frozen peaches, make sure to dry them thoroughly before using.
For a spicier flavor, add nutmeg or ginger to the batter.
Wrap leftovers tightly in plastic or store in an airtight container for up to 5 days in the refrigerator.