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Easy Homemade Peach Pecan Bread

A simple, delicious quick bread recipe featuring the delightful combination of sweet peaches and crunchy pecans. Perfect for a snack, breakfast, or gift.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course: Baked Goods, Breakfast, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Bread
  • 1 cup coarsely chopped pecans toasting them lightly beforehand is optional
  • 2 large peaches peeled, pitted, and cut into chunks
  • ⅔ cup granulated sugar
  • ¼ cup milk any kind
  • ¼ cup canola oil or vegetable oil
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 2 tsp baking powder
For the Glaze
  • ½ cup powdered sugar
  • 2 tbsp milk

Equipment

  • Large Mixing Bowl
  • 9x5 inch Loaf Pan
  • Whisk or Spatula
  • Wire rack

Method
 

  1. Step 1: Prep Your Stars Peel, pit, and cut the peaches into chunks. Coarsely chop the pecans. Set both aside.
  2. Step 2: Wet Ingredients Unite In a large mixing bowl, whisk together the granulated sugar, milk, canola oil, and eggs until smooth.
  3. Step 3: Add the Dry Stuff Add the flour, salt, and baking powder to the bowl. Stir gently with a spoon or spatula just until no dry streaks of flour remain. Do not overmix.
  4. Step 4: Fold in the Goodness Gently fold in the prepared peach chunks and chopped pecans until evenly distributed.
  5. Step 5: Into the Pan It Goes Spoon the batter into a greased and floured or parchment-lined standard 9x5-inch loaf pan.
  6. Step 6: Bake Until Golden Bake in a preheated oven at 350°F (175°C) for 50-70 minutes, or until a knife or wooden skewer inserted into the center comes out clean. Tent with foil if the top browns too quickly.
  7. Step 7: Cool Down Let the bread cool in the pan for about 20 minutes, then transfer it to a wire rack to cool completely.
  8. Step 8: Whip Up the Glaze While the bread cools, whisk together the powdered sugar and 2 tablespoons of milk in a small bowl until smooth and pourable.
  9. Step 9: Glaze and Serve! Once the bread is completely cool, drizzle the glaze over the top. Let the glaze set for a few minutes, then slice and enjoy!

Notes

Optional additions include other nuts (walnuts, almonds), different fruits (nectarines, apples, pears - drained well), spices (cinnamon, nutmeg, cardamom), or chocolate chips (white or semi-sweet). You can omit the glaze or swap for a cream cheese glaze. Using buttermilk instead of regular milk can create a more tender crumb.
Tips: Do not overmix the batter. Use ripe peaches. Measure flour correctly by spooning and leveling. Check for doneness in the very center. Let the bread cool in the pan for 20 minutes before transferring to a wire rack to cool completely.
Storage: Store cooled bread in an airtight container or wrapped tightly at room temperature for 2-3 days, or in the refrigerator for up to a week. Unglazed, it can be frozen for up to 3 months wrapped tightly in plastic and foil; thaw at room temperature.