Peach Pecan Bread

 

🍑 Peach Pecan Bread: A Sweet and Nutty Delight

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Introduction

Peach Pecan Bread is the perfect way to celebrate the sweet, fragrant goodness of peaches combined with the rich, buttery crunch of pecans. This quick bread is moist and tender, lightly sweetened, and studded generously with fresh or canned peaches and toasted pecans. It’s a wonderful treat for breakfast, brunch, or an afternoon snack with tea or coffee.

Unlike yeast breads, this is a quick bread that uses baking powder and baking soda for leavening, so it comes together easily and bakes up beautifully in under an hour. The aroma of baking peaches and toasted nuts fills your kitchen and promises a delicious reward.

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Ingredients Breakdown

Dry Ingredients

• 2 ½ cups (310g) all-purpose flour — provides structure.

• 1 teaspoon baking soda — reacts with acidic ingredients for rise.

• 1 teaspoon baking powder — additional leavening for lightness.

• ½ teaspoon salt — balances sweetness and enhances flavor.

• 1 teaspoon ground cinnamon — warm spice that complements peaches.

• ½ teaspoon ground nutmeg (optional) — adds depth to the spice profile.

Wet Ingredients

• ¾ cup (170g) granulated sugar — sweetens the bread.

• ½ cup (100g) brown sugar, packed — adds moisture and a subtle caramel flavor.

• 2 large eggs, room temperature — binds ingredients and adds richness.

• ⅔ cup (160ml) vegetable oil — keeps the bread moist and tender.

• 1 teaspoon vanilla extract — adds aromatic sweetness.

• 1 cup fresh peaches, peeled and diced (or canned peaches, drained) — juicy fruit bursts in every bite.

• ½ cup buttermilk or plain yogurt — tenderizes the crumb and adds tang.

Nuts and Extras

• 1 cup pecans, toasted and chopped — for crunch and flavor.

• Optional: ½ cup raisins or dried cranberries — for a chewy contrast.

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Equipment Needed

• Large mixing bowls

• Measuring cups and spoons

• Whisk

• Wooden spoon or spatula

• 9x5 inch loaf pan or two 8x4 inch pans

• Cooling rack

• Oven thermometer (optional, but recommended)

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Step-by-Step Instructions

Step 1: Prepare Your Ingredients

Preheat your oven to 350°F (175°C). Grease your loaf pan(s) with butter or non-stick spray and lightly dust with flour, or line with parchment paper for easy removal.

If using fresh peaches, peel and dice them into small pieces. To peel, score an “X” on the bottom of each peach, blanch in boiling water for 30 seconds, then transfer to ice water and slip off the skins easily.

Toast pecans on a baking sheet in the oven for 5-8 minutes until fragrant, shaking the pan halfway through. Chop once cooled.

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Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Make sure these are well combined to ensure even distribution.

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Step 3: Combine Wet Ingredients

In a separate large bowl, beat the granulated sugar, brown sugar, and eggs with a whisk or electric mixer until well combined and slightly fluffy (about 2 minutes). Add the oil and vanilla extract, mixing until smooth.

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Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients in batches, alternating with the buttermilk or yogurt. Begin and end with the dry ingredients. Use a wooden spoon or spatula to fold gently until just combined. Be careful not to overmix to avoid tough bread.

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Step 5: Fold in Peaches and Pecans

Carefully fold in the diced peaches and chopped toasted pecans. If using dried fruit, add it here as well. The batter will be thick and slightly chunky from the fruit and nuts.

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Step 6: Transfer to Pan and Smooth

Spoon the batter into your prepared loaf pan(s), smoothing the top with a spatula. Optionally, sprinkle a few chopped pecans or a light dusting of cinnamon sugar on top for a pretty finish.

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Step 7: Bake

Bake for 55-65 minutes for a 9x5 loaf pan, or 45-55 minutes for smaller pans. The bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs (not wet batter).

If you notice the top browning too fast, tent it loosely with aluminum foil halfway through baking.

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Step 8: Cool

Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack to cool completely. This resting period helps the bread set and makes slicing easier.

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Tips for Best Peach Pecan Bread

• Use ripe but firm peaches: Overripe peaches can add too much moisture, making the bread soggy.

• Peach preparation: Fresh peaches give the best flavor; canned peaches work well too but drain thoroughly.

• Toasting nuts: Toasting enhances flavor and crunch.

• Don’t overmix: Overmixing activates gluten, resulting in tough bread.

• Check doneness early: Ovens vary, so start testing with a toothpick at 50 minutes.

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Variations and Additions

• Gluten-free version: Substitute all-purpose flour with a 1:1 gluten-free baking flour blend.

• Add shredded coconut: Add ½ cup for tropical flair.

• Swirl in cream cheese: Drop dollops of sweetened cream cheese in the batter and swirl before baking for a luscious surprise.

• Use different nuts: Walnuts, almonds, or macadamia nuts can replace pecans.

• Make muffins: Divide batter into muffin tins and bake 20-25 minutes for portable treats.

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Serving Suggestions

• Slice and serve warm with butter or cream cheese.

• Toast and drizzle with honey or maple syrup.

• Serve alongside fresh fruit salad for brunch.

• Pair with coffee, tea, or cold milk for a comforting snack.

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Storage and Shelf Life

• At room temperature: Wrap tightly in plastic wrap or store in an airtight container for up to 3 days.

• In the fridge: Keeps moist longer; store covered for up to 1 week.

• Freeze: Slice and wrap individual pieces tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw at room temperature or warm in a toaster oven.

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Nutritional Info (Approximate per slice)

• Calories: 280-320 kcal

• Fat: 15g

• Carbohydrates: 32g

• Protein: 4g

• Fiber: 2g

• Sugars: 15g

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Troubleshooting Common Problems

Problem	Cause	Solution
Bread too dense	Overmixing batter or too much flour	Mix gently and measure flour correctly
Soggy or wet bread	Overripe peaches or too much liquid	Use firmer peaches, drain canned peaches well
Dry bread	Overbaking or too little fat/liquid	Bake until just done, add sour cream or yogurt next time
Bread sinks in middle	Not fully baked or too much leavening	Bake fully, check oven temp, and don’t overdo baking powder