Peach Pecan Bread

The arrival of summer always brings a sense of warmth—not just in the weather, but in the kitchen. It’s a season of abundance, of baskets filled with ripe fruit from the farmers market, and recipes that have been handed down like whispered secrets between generations. Peach Pecan Bread is one of those treasured heirlooms in my family’s collection. Every summer, without fail, it finds its way into our kitchen, coaxing smiles from sleepy faces and perfuming the air with hints of vanilla, toasted pecans, and sun-kissed peaches.

I remember sitting at the counter as a child, watching my grandmother peel peaches with the skill of someone who’s done it a thousand times. Her hands worked quickly, slicing the fruit into juicy crescents that would later be folded gently into a bowl of batter. She never measured too precisely—it was all about feel, about knowing when the mix was just right. What made her peach pecan bread unforgettable was the love she baked into it.

This bread is soft and moist, dotted with sweet bites of peach and crunchy bits of pecan, and finished with a simple glaze that adds just the right touch of indulgence. Whether enjoyed with a cup of coffee in the morning, as an afternoon pick-me-up, or as a sweet gift for a neighbor, Peach Pecan Bread is more than just a quick loaf. It’s a reminder that the best things in life are often the simplest.

Why You’ll Love This Recipe

Peach Pecan Bread strikes the perfect balance between tender and hearty, sweet and nutty. It’s quick to mix, endlessly comforting, and versatile enough to serve any time of day. You’ll love how the juicy peaches melt into the batter, creating pockets of sweetness, while the toasted pecans add a rustic texture that’s both satisfying and nostalgic. Plus, the easy glaze drizzled on top gives it a bakery-style finish with minimal effort.

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INGREDIENTS YOU’LL NEED:

• 1 cup pecans, coarsely chopped
• 2 ripe peaches, peeled and diced
• 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

For the Glaze:

• 1/2 cup powdered sugar
• 2 Tablespoons milk

How to Make Peach Pecan Bread

A Warm and Welcoming Kitchen Favorite

There’s something beautifully therapeutic about baking a loaf from scratch. This peach pecan bread is a one-bowl wonder, perfect for lazy Sunday mornings or spontaneous summer baking.

Step 1: Toast the Pecans (Optional but Recommended)
To deepen their flavor, place chopped pecans in a dry skillet over medium heat. Toast for 3–5 minutes until fragrant, then set aside to cool.

Step 2: Preheat and Prep
Preheat your oven to 350°F. Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.

Step 3: Mix the Wet Ingredients
In a large mixing bowl, whisk together the sugar, milk, oil, and eggs. The mixture should be glossy and well-combined.

Step 4: Combine Dry Ingredients
Add flour, baking powder, and salt to the wet mixture. Stir gently until just blended. The batter will be thick but smooth.

Step 5: Fold in the Fruit and Nuts
Gently fold in the peach chunks and toasted pecans. Try not to overmix; you want to keep the texture tender.

Step 6: Bake
Pour the batter into your prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. If the top is browning too quickly, tent with foil for the last 15 minutes.

Step 7: Cool and Glaze
Let the bread cool in the pan for 20 minutes, then transfer to a wire rack. Whisk together powdered sugar and milk to form a smooth glaze. Drizzle it over the cooled (or just slightly warm) loaf and let set.

Helpful Tips

• Use ripe peaches for best results. They should give slightly when pressed and smell fragrant.
• Peach skins are edible and add color and fiber, so feel free to skip peeling if you prefer a more rustic look.
• Don’t overmix the batter once you’ve added the flour—this keeps the bread soft.
• Wrap and refrigerate overnight to enhance flavors; it’s even better the next day.

DETAILS:

• Prep Time: 15 minutes
• Cook Time: 50–60 minutes
• Total Time: 1 hour 5 minutes
• Yield: 1 loaf (8–10 slices)
• Category: Quick Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

NOTES:

• Substitute canola oil with avocado oil or melted butter if desired.
• Add 1/2 teaspoon cinnamon or 1/4 teaspoon almond extract for a twist.
• Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for dessert.

NUTRITIONAL INFORMATION:

(Per slice, based on 10 servings)
Calories: 250 kcal
Fat: 10 g
Carbs: 35 g
Protein: 4 g
Sugar: 16 g
Fiber: 1 g

FREQUENTLY ASKED QUESTIONS

Can I use frozen peaches?
Yes, just thaw and drain them well. Pat dry with paper towels before folding into the batter.

Can I make muffins instead?
Absolutely. Spoon into muffin tins and bake at 350°F for about 20–25 minutes.

Can I freeze the bread?
Yes, it freezes beautifully. Wrap slices individually and store for up to 2 months.

STORAGE INSTRUCTIONS

Store at room temperature wrapped in foil or an airtight container for up to 3 days. Refrigerate for up to 1 week. For longer storage, freeze slices individually and thaw as needed.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Peach Cobbler Bread Pudding
• Southern Peach Bread
• Dark Chocolate Raspberry Pie Bars

Conclusion

Peach Pecan Bread is a celebration of simple, seasonal ingredients. It’s the kind of recipe that brings people together—around the kitchen, the table, or even the porch with a glass of iced tea. Whether you’re baking for a summer brunch, a gift for a neighbor, or just to treat yourself, this bread brings warmth, flavor, and a whole lot of heart. Try it once, and you’ll find yourself coming back to it every peach season.