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When I want a taste of summer that works for breakfast or a quick snack with coffee, I bake this peach pecan bread. Bursting with juicy peaches and toasty pecans, it is a family favorite for using up ripe fruit and making the house smell amazing. Sharing it warm out of the oven never fails to bring everyone to the kitchen.
I remember the first time I baked this I used a bowl of peaches my neighbor gave me. My kitchen smelled like a peach orchard and every crumb disappeared by nightfall.
Ingredients
- Pecans: give a rich toasty crunch Choose pecans that smell fresh and have no bitterness
- Fresh peaches: provide juicy bursts of fruit Use fragrant peaches that yield gently to pressure for best results
- Granulated sugar: brings balanced sweetness
- Milk: keeps the crumb tender Whole milk offers the richest flavor but any milk works
- Canola oil: ensures your bread stays moist and soft
- Eggs: hold the batter together and add richness Use large eggs for best lift
- All purpose flour: yields a sturdy but soft loaf
- Salt: sharpens all the flavors and balances the sweet
- Baking powder: makes the bread rise and ensures a light texture
- Powdered sugar: in the glaze brings extra sweetness and a beautiful finish
Step-by-Step Instructions
- Prepare the Fruit and Nuts:
- Start by peeling the peaches and cutting them into chunky pieces so they hold their shape after baking. Coarsely chop the pecans and set aside.
- Mix Wet Ingredients:
- In a large bowl combine the granulated sugar milk oil and eggs. Stir until the mixture is smooth and combined.
- Add Dry Ingredients:
- Add the flour salt and baking powder to the wet mixture. Gently mix until no dry streaks remain. It is normal for the batter to look a bit dry at this stage.
- Fold in Peaches and Pecans:
- Add the peach chunks and chopped pecans. Carefully fold into the batter without overmixing making sure the fruit and nuts are evenly distributed.
- Prepare Pan and Bake:
- Spoon the batter into a greased 9x5 inch loaf pan or two smaller pans. Spread evenly. Bake at 350 degrees Fahrenheit for 50 to 60 minutes. The bread is done when a knife inserted in the center comes out clean.
- Cool and Glaze:
- Let the bread cool in the pan for at least 20 minutes. In a small bowl whisk together milk and powdered sugar for a simple glaze. Drizzle over the cooled bread just before serving.
My favorite part is picking my peaches myself and letting my kids help stir in the fruit. Pecans in every bite remind me of family road trips through Georgia where we discovered roadside nut stands.
Storage Tips
Store leftover bread tightly wrapped at room temperature for up to two days. For longer storage freeze individual slices and pop them in the toaster or microwave for a quick treat. Always make sure the bread is fully cooled before wrapping to prevent sogginess.
Ingredient Substitutions
If you have no canola oil use melted butter or coconut oil for a slightly different flavor. White nectarines work just as well as peaches in the summer. If pecans are not your favorite walnuts provide a nice crunchy substitute.
Serving Suggestions
Serve thick slices for breakfast with a little yogurt or butter on the side. I love it as an afternoon snack with iced tea. Toast a slice and scatter extra pecans on top if you want even more crunch.
Cultural and Historical Context
Fruit and nut quick breads like this are a southern staple especially in the summer when peaches are abundant. This recipe brings together the sweetness of local fruit with the tradition of nut breads that have graced brunch tables for generations.
Frequently Asked Questions
- How should peaches be prepared for this bread?
Peeled, pitted, and cut into small chunks so they blend into the batter and bake evenly.
- Can I substitute other nuts for pecans?
Yes, walnuts or almonds make good alternatives, though pecans provide a classic flavor.
- How do I know when the bread is done baking?
Insert a knife into the center; it should come out clean when the loaf is baked through.
- Is it necessary to add the glaze?
No, the glaze is optional, though it adds an extra touch of sweetness and visual appeal.
- How should leftovers be stored?
Wrap the loaf tightly and store at room temperature for up to two days, or refrigerate for longer freshness.
