Peach Pecan Bread
A delightful loaf packed with juicy peaches and crunchy pecans, perfect for breakfast or a snack.
Servings: 8 servings
Calories: 250kcal
Equipment
- Loaf Pan
- Mixing Bowl
- Skillet
Ingredients
Nuts
- 1 cup coarsely chopped pecans Toast in a skillet for added flavor.
Fruits
- 2 large peaches Peeled, pitted, and cut into chunks.
Baking Essentials
- 2/3 cup granulated sugar
- 1/4 cup milk
- 1/4 cup canola oil
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
Glaze
- 1/2 cup powdered sugar
- 2 tablespoons milk
Instructions
- Preheat your oven to 350°F (175°C). Grease a standard loaf pan and line it with parchment paper for easy removal.
- Toast the pecans in a dry skillet over medium heat for about 3 minutes until just fragrant; let cool.
- In a large bowl, whisk together sugar, milk, canola oil, and eggs until smooth and well blended.
- Sift in the flour, salt, and baking powder. Stir gently until almost combined – don’t overmix!
- Fold in the chopped peaches and toasted pecans, ensuring even distribution but being careful not to crush the fruit.
- Pour the batter into your prepared loaf pan and smooth the top with a spatula.
- Bake for 45–50 minutes, or until a toothpick comes out clean from the center. If the top browns too quickly, cover loosely with foil for the last 10 minutes.
- Allow the bread to cool in the pan for 10 minutes, then carefully transfer to a wire rack.
- Mix powdered sugar and 2 tablespoons milk in a small bowl. Drizzle over the cooled bread for a sweet glaze.
Notes
Store in an airtight container for up to 3 days at room temperature. Can be frozen for longer storage.
Nutrition
Calories: 250kcal | Carbohydrates: 35g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 200mg | Potassium: 150mg | Fiber: 1g | Sugar: 15g | Vitamin A: 200IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 1mg