Oh my goodness this peach pecan bread is delicious! It is really a dessert bread but can be eaten for breakfast, dessert, or if you just need something sweet and wonderful in the middle of the day.
I typically buy a box of Palisade peaches, which we get here in Colorado in the beginning of fall but they are only available for a few weeks.
This year, a lot of the peaches didn’t come out right (there’s a reason but I forget what it was) so I only bought a half box. Well, we have peaches coming out of our ears even with the half box. I keep making pies, cobblers, and we eat them every day but they’re still around.
So, I found this amazing recipe for peach bread and tried it – it came out great!
I did adjust the amount of ingredients the original recipe had because it would have made 2 loaf pans.
I also added icing to the top because I LOVE icing and sweetness… but if you prefer a dryer bread, skip the icing.
If you don’t want to use dairy, you might try applesauce instead to provide sweetness and moisture.
This is a great recipe that is actually really easy to put together, it just takes a bit of time to bake.
Because we cook for high altitude here in Colorado, I take mine out at the 60 minute mark. I have seen some people go all the way up to 80 minutes of bake time to make sure it’s fully cooked, but I would recommend covering with foil after 60 minutes so you don’t burn.
- Peach Bread:
- 1/2 cup white sugar
- 1/4 Cup Salted Butter
- 1 egg
- 1/2 Tbsp Vanilla Extract
- 1/2 Tbsp Almond Extract
- 1/2 Cup Milk
- 1 Cup All purpose Flour
- 1 tsp Baking Powder
- 1/2 Cup Pecans, Chopped
- 1 Cup Fresh Peaches, Diced
- 1 cup powdered sugar
- 1 tablespoon butter
- 1 tablespoon sour cream
- 1 tablespoon milk or cream
- Preheat your oven to 350 degrees.
- Using a 9 inch loaf pan, grease the pan very well
- With a fork, mix the butter and sugar together
- Add the eggs, vanilla, almond extract and milk, and mix well with the fork.
- Add the dry ingredients and mix well with fork
- Add pecans and peaches and mix by hand gently with the fork
- Pour batter into pan and cook uncovered for 60 minutes - then check with a toothpick that it comes out clean. If more time is needed, cover with foil and cook for another 10 minutes, or until a toothpick comes out clean in the center.
- Allow to cool in pan for 10 minutes before removing to finish cooling.
- Make your icing by mixing all wet icing ingredients, then adding powdered sugar until your desired thickness of icing forms. Icing should be thick like glue but not hard to spread/pour on and not too runny.
- Remove to wire rack and ice (optional)
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 322Total Fat 15gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 7gCholesterol 49mgSodium 138mgCarbohydrates 44gFiber 2gSugar 30gProtein 4g
This nutrition information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although alteredrecipe.com attempts to provide accurate nutritional information, these figures are only estimates.