Peach Pecan Bread

If you’re looking for a soft, moist, and flavorful quick bread that tastes like summer in every bite, this Peach Pecan Bread is just the recipe for you. Juicy ripe peaches and crunchy toasted pecans come together in a warmly spiced batter that’s perfect for breakfast, brunch, or an afternoon snack.

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Why You’ll Love This Recipe
Moist and Tender – The fresh peaches add natural moisture, making every slice soft and fluffy.
Simple and Easy – No mixer required and minimal prep time.
Perfect for Summer – A great way to use up fresh seasonal peaches.
Freezer-Friendly – Make a loaf now and freeze for later!
Versatile – Enjoy it plain, with butter, or topped with a glaze or cream cheese spread.

Ingredients You’ll Need

For the Bread Batter:
2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
¼ tsp ground nutmeg
½ cup unsalted butter, melted and cooled
½ cup granulated sugar
½ cup brown sugar, packed
2 large eggs
½ cup plain Greek yogurt or sour cream
1½ tsp vanilla extract
1¾ cups fresh peaches, peeled and chopped (about 3 medium peaches)
¾ cup chopped pecans, toasted

For Optional Glaze:
½ cup powdered sugar
1–2 tbsp milk
¼ tsp vanilla extract

Tools You’ll Need
Mixing bowls
Whisk
Spatula
Measuring cups and spoons
9×5 inch loaf pan
Parchment paper or non-stick spray
Cooling rack
Knife and cutting board

Step-by-Step Instructions

Step 1: Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C).
Grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.
Toast your pecans in a dry skillet over medium heat for 3-4 minutes, until fragrant. Set aside.

Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Set aside while you prepare the wet mixture.

Step 3: Combine the Wet Ingredients
In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
Add the eggs one at a time, whisking well after each addition.
Stir in the Greek yogurt and vanilla extract until fully combined.

Step 4: Bring It All Together
Gradually add the dry ingredients into the wet mixture, stirring gently with a spatula until just combined. Do not overmix.
Fold in the chopped peaches and toasted pecans evenly throughout the batter.

Step 5: Bake the Bread
Pour the batter into the prepared loaf pan and spread it evenly.
Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
If the top starts to brown too quickly, tent it loosely with foil during the last 10-15 minutes of baking.

Step 6: Cool and Glaze (Optional)
Allow the bread to cool in the pan for 10-15 minutes before transferring it to a wire rack.
Once fully cooled, whisk together powdered sugar, milk, and vanilla to make a glaze.
Drizzle over the top for extra sweetness.

Step 7: Slice and Serve
Slice thick or thin based on your preference and enjoy as-is or with a bit of butter or cream cheese.
This bread pairs perfectly with a cup of tea or coffee!

Tips for the Best Peach Pecan Bread
Use Ripe Peaches – Choose peaches that are fragrant and slightly soft for the best flavor and moisture.
Don’t Overmix – Gently fold ingredients to keep the bread light and tender.
Toast the Pecans – It brings out a deeper nutty flavor.
Let it Cool – This helps the bread firm up and slice cleanly.
Glaze It – Add a simple glaze if you like your bread on the sweeter side.

Serving Suggestions
Warm with Butter – Serve a slice toasted with a pat of butter.
With Yogurt – Enjoy a slice with Greek yogurt and honey for a balanced breakfast.
Tea-Time Treat – Serve with herbal tea or coffee for a cozy afternoon.
Dessert Mode – Add a scoop of vanilla ice cream for a quick and delicious dessert.

How to Store & Freeze

Storing:
Room Temperature: Keep in an airtight container for up to 3 days.
Refrigerate: Store up to 5-6 days in the fridge. Bring to room temperature before serving.

Freezing:
Wrap the entire loaf or individual slices tightly in plastic wrap and freeze for up to 2 months.
Thaw overnight in the refrigerator or microwave individual slices for 30-45 seconds.

Frequently Asked Questions

1. Can I use canned peaches?
Yes, just make sure they’re well-drained and patted dry to avoid excess moisture in the batter.

2. Can I use frozen peaches?
Absolutely. Thaw and drain them before chopping and adding to the batter.

3. What can I substitute for pecans?
Walnuts or almonds work well. You can also omit nuts entirely for a nut-free version.

4. Can I make this gluten-free?
Yes, use a 1:1 gluten-free baking flour blend in place of the all-purpose flour.

5. Can I turn this into muffins?
Yes! Divide the batter into a greased muffin tin and bake at 350°F for 18-22 minutes.

Final Thoughts
Peach Pecan Bread is everything you love about homemade baking—comforting, flavorful, and easy to whip up. Whether you’re using fresh summer peaches or want to bring a touch of sunshine to colder months, this recipe is sure to hit the spot. With crunchy pecans and juicy fruit in every bite, it’s a loaf worth baking again and again.

Try it for breakfast, serve it at brunch, or make a double batch to freeze for later. However you enjoy it, don’t forget to leave a review and share your baking creation online. Happy baking!

Preparation Time: 15 minutes
Cooking Time: 55 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 310 | Protein: 5g | Carbohydrates: 35g | Fat: 17g | Fiber: 2g | Sodium: 230mg

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