Peach Pecan Bread (Printable Version)
Tender loaf packed with ripe peaches and toasted pecans, perfect for breakfast or a laid-back bite.
# What You'll Need:
→ Bread
01 -
2 teaspoons baking powder
02 -
1 teaspoon salt
03 -
2 cups all-purpose flour
04 -
2 large eggs
05 -
1/4 cup canola oil
06 -
1/4 cup milk
07 -
2/3 cup granulated sugar
08 -
2 large peaches, peeled, pitted, and chopped up
09 -
1 cup pecans, chopped up rough
→ Glaze
10 -
2 tablespoons milk
11 -
1/2 cup powdered sugar
# Step-by-Step Guide:
01 -
Mix powdered sugar and milk in a little bowl till you’ve got a smooth glaze. Wait to pour over the cooled loaf.
02 -
Scrape your mix into a greased loaf pan—one big or two small. Bake at 350°F for 50 to 60 minutes. You want a knife to come out clean from the center. Cool in the pan for about 20 minutes before trying to take it out.
03 -
Toss your peach chunks and those chopped nuts into the batter. Give it all a quick, gentle stir so they go through evenly.
04 -
Sprinkle in your flour, salt, and baking powder. Don’t go wild—mix just enough so it’s all kind of stuck together. The batter’s gonna look a bit dry.
05 -
Grab a big bowl. Beat the sugar, milk, oil, and eggs together. Get it pretty smooth.
06 -
Peel and pit your peaches, then chop them up. Chop the pecans—not too fine. Set them both nearby for later.
# Additional Notes:
01 -
Slicing is easier if you let the bread fully cool down first. If you stir the batter too much, it comes out heavy instead of soft.