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If I'm after cozy summer vibes that work with my morning coffee or as a fast pick-me-up, I whip up this peach pecan loaf. Loaded with juicy peach chunks and plenty of crunchy pecans, it's the go-to in my house for using up overripe fruit and filling the kitchen with an amazing smell. When it's still warm, sharing a few slices always gets everyone running to the kitchen.
I first tried baking this when my neighbor dropped off some peaches. The scent in my kitchen was out of this world and honestly, not a crumb was left by the end of the day.
Tasty Ingredients
- Powdered sugar: whips up a silky sweet glaze that finishes the loaf nicely
- Baking powder: puffs up the bread and keeps things airy
- Salt: makes the flavors pop and stops it from being too sweet
- All purpose flour: builds structure but stays soft once baked
- Eggs: bind it all together and give a richer flavor Use large ones if you can to get a good rise
- Canola oil: brings moisture so the loaf stays fresh and tender
- Milk: makes your bread soft and tender Full fat milk gives the richest taste but any milk is totally fine
- Granulated sugar: adds just enough sweetness without being overwhelming
- Fresh peaches: deliver juicy sweet bites Look for soft and fragrant ones for the best flavor
- Pecans: add deep nutty crunch Choose pecans that smell nice and sweet (skip any that seem bitter)
Simple Steps
- Cool and Glaze:
- Wait at least 20 minutes after baking so the loaf firms up. Stir up powdered sugar with a splash of milk to make a sweet glaze, then pour over your cooled loaf right before serving.
- Prepare Pan and Bake:
- Fill a greased 9x5 pan or two smaller pans evenly with batter. Smooth out the top. Bake at 350°F for 50-60 minutes until a toothpick in the middle comes out mostly clean.
- Fold in Peaches and Pecans:
- Dump your chopped peaches and pecans in and gently fold, not mixing too much. You want them spread out but don't overdo it!
- Add Dry Ingredients:
- Toss your flour salt and baking powder into the wet bowl. Mix just until you can’t see dry spots—it might seem a bit thick and that’s okay.
- Mix Wet Ingredients:
- Grab a big bowl and mix up milk eggs oil and sugar until totally blended.
- Prepare the Fruit and Nuts:
- Peel then dice the peaches chunky so they stand up while baking. Chop up pecans into big-ish pieces and set them aside.
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The best part for me is grabbing the peaches myself and letting the kids stir them in. Every bite full of pecans makes me think of long drives through Georgia and stopping for nuts by the highway.
How to Store It
Wrap any leftovers tight and leave on the counter for a couple of days. Want it to last longer? Freeze slices and just pop them in the toaster or microwave whenever you want one. Just let the loaf cool down all the way before wrapping so it stays nice and not soggy.
Swap Options
No canola oil? Go for melted coconut oil or butter to switch up the taste. White nectarines work if peaches aren’t in season. If you skip pecans, chop up walnuts—they’re just as tasty and crunchy.
How to Serve
I like to cut thick slices for breakfast with a scoop of yogurt or a pat of butter. It’s awesome for an after school snack with a glass of iced tea. Toast it up for even more crunch and toss a few extra pecans on top if you’re feeling fancy.
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Tradition & Backstory
Breads bursting with fruit and nuts are southern classics, especially in hot months when peaches are everywhere. This one blends the old-school tradition of nut breads with the fresh sweetness of summer fruit, just like folks have shared at brunch for ages.
FAQs About the Recipe
- → What’s the best way to prep the peaches?
First, peel and get rid of the pits. Then chop them up into little pieces. This way, they'll mix in smoothly and bake evenly.
- → Can I use another kind of nut instead of pecans?
Absolutely! Walnuts or almonds work just fine. Pecans are classic but mix it up if you'd like.
- → How can I tell when it’s finished baking?
Just stick a knife in the middle. If it comes out without batter stuck on, you’re good to go.
- → Do I have to put the glaze on top?
Nope, it’s totally your choice! The glaze makes it a bit sweeter and looks nice, but the bread is great without it.
- → What’s the best way to keep leftovers fresh?
Cover it tightly and let it hang out on the counter up to two days. For longer, stash it in the fridge.