Save Pin
When I’m craving that sunny feeling and need something to go with my morning coffee or as a speedy snack, I whip up this peach pecan bread. Loaded with sweet peaches and crunchy nuts, it’s a family go-to whenever we’ve got a bunch of ripe peaches. The whole kitchen smells fantastic and everyone wants a slice as soon as it’s out of the oven.
My first time making this, I used peaches from my neighbor’s tree. The whole house filled with a crazy-good scent and there wasn’t a crumb left by bedtime.
Tasty Ingredients
- Powdered sugar: creates that pretty glaze and sweet finish
- Baking powder: helps the bread puff up so it’s not dense
- Salt: makes the other flavors really pop and keeps things from being too sweet
- All purpose flour: the main thing giving the loaf its shape while keeping it soft
- Eggs: keep things together and make each slice richer Large eggs work best here
- Canola oil: makes sure your loaf is soft and never dry
- Milk: keeps the crumb tender Any milk works but whole milk tastes extra good
- Granulated sugar: the main sweetness boost for the bread
- Fresh peaches: slices of juicy fruit are the star of this show Use ripe, great-smelling peaches that give a little when you squeeze them
- Pecans: give you crunchy bites and nutty flavor throughout Pick nuts that smell good and aren’t bitter
Simple Step-by-Step
- Cool and Glaze:
- Give your bread 20 minutes to rest in the pan so it firms up. Make a quick glaze with milk and powdered sugar and drizzle over the loaf once it’s cooled.
- Prepare Pan and Bake:
- Pour the batter into a buttered or greased loaf pan, or two smaller pans if you want. Smooth out the top. Bake it at 350 F for about 50–60 minutes until a knife stuck in the center comes out clean.
- Fold in Peaches and Pecans:
- Gently stir in the peach pieces and your chopped nuts, making sure they’re scattered throughout but try not to mix too much.
- Add Dry Ingredients:
- Stir in the flour, salt, and baking powder so you don’t see any dry bits. Don’t worry if the mixture feels a little thick now.
- Mix Wet Ingredients:
- Combine sugar, milk, oil, and eggs in a big bowl. Stir it all up until it looks smooth.
- Prepare the Fruit and Nuts:
- Peel the peaches and chop them into bite-sized pieces so they don’t mush up. Roughly chop your pecans and keep them handy.
Save Pin
Picking out peaches myself is always the best part—and my kids jump in to toss the fruit and nuts into the bowl. Every bite packed with pecans reminds me of driving through Georgia and stopping at those cute nut stands by the road.
Keeping It Fresh
Wrap leftovers tight and leave them on the counter for a maximum of two days. Want to keep it longer? Slice and freeze it—just microwave or toast for an instant treat. Always let the loaf cool all the way before wrapping it up to dodge any soggy bread.
Easy Swaps
No canola oil? Melted butter or coconut oil gives you a different twist. Got white nectarines? Toss those in for a fresh spin. If pecans aren’t your thing, use walnuts for a different kind of crunch.
How to Serve
Cut big slices and pair them with yogurt or a swipe of butter for breakfast. I grab a slice in the afternoon with cold tea. Want even more nutty crunch? Toast a slice and sprinkle pecans right on top.
Save Pin
Story and Traditions
Breads like this, loaded with fruit and nuts, are a Southern classic, especially when peaches are everywhere in the summer. This one mixes sweet local fruit with the old-school tradition of nutty loaves that have been at brunch tables forever.
Common Recipe Questions
- → What’s the best way to get peaches ready for this loaf?
Just peel them, pop out the pits, then chop into little bites so they mix in well and cook all the way through.
- → Can I swap out pecans with another nut?
Totally! Walnuts or almonds are nice picks, but pecans give it that classic taste most folks expect.
- → How do you tell if it’s cooked all the way?
Stick a knife or toothpick in the middle. If it comes out clean, you’re good to go.
- → Do I have to use the glaze on top?
Nope, that’s up to you. The glaze makes it extra sweet and pretty but it’s still yummy without it.
- → What’s the best way to keep leftovers?
Keep the loaf wrapped up tight on the counter for a couple days or stash it in the fridge if you want it to last longer.