Golden, moist, and packed with sweet peaches and crunchy pecans, this bread is the perfect balance of nutty, fruity, and soft textures—delicious with coffee or as a snack!
Why You’ll Love This Recipe
- Bursting with Flavor – Sweet peaches and nutty pecans create a delicious combination.
- Moist and Tender – Buttermilk ensures a soft, rich texture.
- Easy to Make – Simple ingredients and straightforward steps.
- Versatile – Enjoy it for breakfast, dessert, or a snack.
- Perfect for Any Occasion – Great for brunch, gifts, or holiday baking.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 1/2 cups fresh peaches, peeled and diced
- 3/4 cup pecans, chopped
Directions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- In a large mixing bowl, combine melted butter, granulated sugar, and brown sugar. Mix until smooth.
- Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Stir until just combined.
- Gently fold in diced peaches and chopped pecans.
- Pour batter into the prepared loaf pan and spread evenly.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Servings: 8 servings
- Calories: 280 kcal per serving
Variations
- Glazed Peach Pecan Bread – Drizzle with a simple vanilla or cream cheese glaze.
- Spiced Version – Add nutmeg or ginger for extra warmth.
- Nut-Free Option – Skip the pecans or replace them with sunflower seeds.
- Dairy-Free Alternative – Use almond milk with a teaspoon of vinegar instead of buttermilk.
Storage and Reheating
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Reheating: Warm slices in the microwave for 10-15 seconds or toast lightly for a crispy texture.
- Freezing: Wrap in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.
FAQs
Can I use canned peaches instead of fresh?
Yes, but drain them well to prevent excess moisture.
Can I substitute whole wheat flour?
Yes, but the bread may be denser. Try using half all-purpose and half whole wheat.
What’s the best way to peel peaches?
Blanch them in boiling water for 30 seconds, then transfer to ice water. The skin will peel off easily.
Can I add other mix-ins?
Absolutely! Try white chocolate chips, dried cranberries, or shredded coconut.
How do I know when the bread is done?
Insert a toothpick in the center; if it comes out clean, it’s ready.
Can I use frozen peaches?
Yes, but thaw and drain them well before adding to the batter.
How can I make this bread extra moist?
Don’t overmix the batter, and measure ingredients accurately.
Can I make this into muffins?
Yes! Divide batter into muffin tins and bake for 18-22 minutes at 350°F.
What if I don’t have buttermilk?
Use 1/2 cup milk mixed with 1/2 tablespoon vinegar or lemon juice.
Can I make this bread gluten-free?
Yes, substitute with a 1:1 gluten-free flour blend.
Conclusion
Peach pecan bread is a delightful blend of sweet, juicy peaches and crunchy pecans in a moist, tender loaf. Whether enjoyed for breakfast, as a snack, or dessert, this easy recipe is sure to impress. Try different variations and make it your own!
Print
Peach Pecan Bread
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Moist and flavorful peach pecan bread with juicy peaches and crunchy pecans—perfect for breakfast or a sweet treat!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 1/2 cups fresh peaches, peeled and diced
- 3/4 cup pecans, chopped
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- In a large mixing bowl, combine melted butter, granulated sugar, and brown sugar. Mix until smooth.
- Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually add dry ingredients to the wet mixture, alternating with buttermilk. Stir until just combined.
- Gently fold in diced peaches and chopped pecans.
- Pour batter into the prepared loaf pan and spread evenly.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use ripe, juicy peaches for the best flavor.
- Substitute walnuts for pecans if desired.
- Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American