Description
A comforting bread that combines the juicy sweetness of ripe peaches with the rich crunch of toasted pecans, perfect for breakfast or dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon (optional)
- 1/2 cup unsalted butter, melted (or browned)
- 3/4 cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 3/4 cup buttermilk (or yogurt)
- 1 1/2 cups peaches, diced (about 2–3 medium peaches)
- 3/4 cup pecans, toasted and chopped
- Zest of 1 lemon
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5 loaf pan, then line with parchment for easy removal.
- Toss diced peaches with 1 tablespoon flour to prevent sinking. Toast pecans in a dry skillet over medium heat for 3–4 minutes until fragrant.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, combine melted butter and brown sugar, whisk until smooth. Add eggs one at a time, whisking after each. Stir in vanilla and lemon zest.
- Alternate adding dry ingredients and buttermilk into the butter-sugar mixture, mixing until just combined.
- Fold in peaches and toasted pecans gently. Pour batter into the prepared pan.
- Bake for 55–65 minutes, or until a skewer comes out with a few moist crumbs.
- Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For a gluten-free option, use a gluten-free flour blend and add xanthan gum if necessary. For a vegan version, use flax eggs and coconut oil.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: peach, pecan, bread, dessert, baking, summer, easy recipe