Description
A warm, nutty, and tender quick bread filled with juicy peaches and crunchy pecans, perfect for breakfast or a snack.
Ingredients
- 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 tbsp vinegar)
- 1½ cups fresh peaches, peeled and diced
- ¾ cup chopped pecans
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.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
