Peach Pecan Summer Bread (Print Version)
# Ingredients:
→ Bread
01 -
1 cup pecans, coarsely chopped
02 -
2 large peaches, peeled, pitted, and cut into chunks
03 -
2/3 cup granulated sugar
04 -
1/4 cup milk
05 -
1/4 cup canola oil
06 -
2 large eggs
07 -
2 cups all-purpose flour
08 -
1 teaspoon salt
09 -
2 teaspoons baking powder
→ Glaze
10 -
1/2 cup powdered sugar
11 -
2 tablespoons milk
# Instructions:
01 -
Peel, pit, and cut the peaches into chunks. Coarsely chop the pecans and set aside.
02 -
In a large mixing bowl, whisk together the granulated sugar, milk, canola oil, and eggs until well blended.
03 -
Incorporate the all-purpose flour, salt, and baking powder into the wet mixture, mixing gently. Batter will appear slightly dry.
04 -
Gently fold in the peach chunks and chopped pecans, ensuring an even distribution throughout the batter.
05 -
Spoon the batter into a greased 9x5 inch loaf pan, or divide between two half-sized pans. Bake at 350°F (177°C) for 50-60 minutes, or until a knife inserted in the center emerges clean. Allow to cool in the pan for 20 minutes.
06 -
In a small bowl, whisk together the powdered sugar and milk until smooth. Drizzle glaze over the cooled bread just before serving.
# Notes:
01 -
For best texture, let the bread cool completely before slicing. Overmixing the batter may lead to a denser loaf.