Cinnamon Pecan Peach Bread is a delicious blend of sweet and savory flavors, making it an ideal choice for breakfast, brunch, or a sweet afternoon snack. With a simple batter full of fresh juicy peaches, let’s take a look at what makes it so special.
There’s a certain joy in baking your own bread. Especially quick breads, which are not only quick and easy, but moist and luscious. Almost like a dessert.
This quick peach bread takes advantage of fresh peach season and it’s a very rewarding baking project easy enough for a beginning baker.
Cinnamon Pecan Peach Bread is a delightful way to embrace the flavors of the season and enjoy the comforts of homemade baking. With its blend of sweet peaches, warming cinnamon, and crunchy pecans, it’s a versatile treat that’s perfect for any occasion.
Whether you’re sharing it with loved ones or savoring a slice with your morning coffee, this bread is bound to become a beloved favorite. So, preheat that oven, and let the baking therapy begin!
Here’s how you can make your very own Cinnamon Pecan Peach Bread. It’s simply the best peach bread recipe.
Gather Your Peach Bread Ingredients
- Fresh Peaches: The star of the show, fresh peaches, provide natural sweetness and a burst of fruity flavor. Using ripe peaches is crucial to achieving that perfect balance of sweet and tart.
- Dry Ingredients: Flour, granulated sugar, baking powder, baking soda and salt.
- Neutral Oil: Canola oil or vegetable oil work well here.
- Spices: Ground cinnamon adds depth and warmth to the bread, elevating the flavor profile with its spicy-sweet notes. It’s a classic pairing with peaches that never goes out of style.
- Pecans: Pecans bring a delightful crunch and a rich, nutty taste to the bread.
- Eggs
- Vanilla
About Palisade Peaches
Palisade Peaches are famously grown on our Western slope, in and around the town of Palisade. Colorado peaches are known for being extra juicy and extra sweet, thanks to the long sunny hot days and cool Colorado Summer nights. That equals perfect conditions for fruity sugars to develop. To learn more about what makes a Colorado Peach so special, check out this article about Colorado Western Slope Peaches.
Let’s Get Started!
Step by Step Instructions, It’s Easy!
- Step 1: Add flour, salt, baking soda, baking powder and cinnamon to a large bowl. Use a whisk to sift these dry ingredients together.
- Step 2: Using a whisk, beat eggs until slightly foamy.
- Step 3: Add the oil and sugar and beat well.
- Step 4: Chop fresh peeled peaches into bite sized pieces.
- Step 5: Add diced peaches and vanilla extract and mix briefly to combine.
- Step 6: Add the dry ingredients to wet ingredients and mix well. Stir in chopped pecans.
- Step 7: Pour batter into two 9″ x 5″ x 3″ loaf pans that have been greased or sprayed with non-stick cooking spray.
- Step 8: Bake for 45 minutes. Use a cake tester or a toothpick to make sure the center of the loaf is fully cooked.
Common Questions About Peach Bread
Easy! Blanch them. In a deep saucepan, add enough water to cover whole peaches. Bring the water to a boil. Carefully place fresh peaches in the water and let them cook for one minute. Using a slotted spoon, move the peaches to a colander in the sink and run cold water over them. As soon as they’re cool enough to handle, the skins will fall right off.
You can, however the flavor of the bread will be much sweeter. Be sure to drain the peaches well, and pat them dry with a paper towel. Too much moisture will cause the bread to be to moist and crumble.
Yes, this bread freezes very well. I like to wrap the loaf in plastic wrap and then in a layer of aluminum foil.
Tips for Success
- Smear a slice with some whipped cream cheese = delicious.
- One of the most important things to remember when making any quick bread is not to over mix the batter. There’s no reason to use a stand mixer, simply use a little elbow grease to mix the ingredients. You can even use a whisk to froth the eggs.
- I have used both butter and non-stick spray to grease the loaf pans. Both work well. Flouring the loaf pans will add an extra layer of “no-stick” security.
- Use a whisk to fluff flour before placing it into the 1-cup measuring cup. This will keep the flour from packing down and your loaf will be lighter and springier.
- Rough chop the peaches.
- Leave most of that peach juice behind. Too much liquid will cause the bread to be too moist and it will fall apart when you try to slice it.
Storage:
- Wrap any left over peach bread in plastic wrap and then again in aluminum foil. Store in refrigerator for up to 5 days and store in the freezer for up to 6 months.
- This quick bread is so easy to make, make several loaves, freeze them and keep them for gifts or that last minute pot-luck you’re invited to.
Is it a bread? a cake? A crumb cake? A Dessert Cake? Thats the beauty of this easy pean peach bread recipe. It is such a versatile baked good that everyone will love.
I hope you give this easy peach quick bread recipe a try. It’s such a great way to use up fresh peaches and a pure treat for the palate.
And if you’re looking for more ways to use fresh peaches, take a look at my Peach Category. You’ll find lots of great recipes including the most popular on my site for Peach Crumble Pie.
More Quick Bread Recipes
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Cinnamon Pecan Peach Bread
Equipment
- 2 loaf pans
Ingredients
- 3 cups flour
- 1 teaspoon Kosher salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 3 large eggs
- 1 cup canola oil
- 2 cups sugar
- 2 cups fresh peaches 3 large peaches. Or frozen peaches. Chopped
- 1 Tablespoon Vanilla extract
- 1 cup chopped pecans
Instructions
- To Peel Peaches: Bring a saucepan of water to a boil. Drop in the peaches and let them simmer for 1 minute. Pour them into a colander and use a knife to easily remove the skins. Remove the flesh from the pit and rough chop the peaches. Set aside.
- Preheat oven to 325 degrees.
- Butter two 9 x 5 x 3-inch loaf pans. You can also use non-stick spray or even shortening to coat the bottom and sides of the pan.
- Add flour, salt, baking soda, baking powder and cinnamon to a large bowl. Use a whisk to sift these dry ingredients together.
- In another large bowl, using a whisk, froth the eggs until foamy. About 1 minute. Add the oil and sugar and blend well.
- Add fresh peaches and vanilla and mix briefly to combine.
- Add the dry ingredients and mix well. Stir in chopped pecans.
- Spoon batter into prepared loaf pans and bake for 45 minutes. Use a cake tester or a toothpick to make sure the center of the loaf is fully cooked.
- Let cool for 30 minutes on a wire rack before removing from pan.
- Smear a slice with some whipped cream cheese = delicious.
Notes
-
- One of the most important things to remember when making any quick bread is not to over mix the batter. There’s no reason to use a stand mixer, simply use a little elbow grease to mix the ingredients. You can even use a whisk to froth the eggs.
-
- I have used both butter and non-stick spray to grease the loaf pans. Both work well.
-
- Use a whisk to fluff flour before placing it into the 1-cup measuring cup. This will keep the flour from packing down and your loaf will be lighter and springier.
-
- Rough chop the peaches.
-
- Leave most of that peach juice behind. Too much liquid will cause the bread to be too moist and it will fall apart when you try to slice it.
- Wrap any left over peach bread in plastic wrap and then again in aluminum foil. Store in refrigerator for up to 5 days and store in the freezer for up to 6 months.
- This quick bread is so easy to make, make several loaves, freeze them and keep them for gifts or that last minute pot-luck you’re invited to.
Nutrition
Cinnamon Pecan Peach Bread … It’s What’s For Breakfast
Why Trust My Recipes? I am a Culinary School Graduate and believe that everyone should try to cook as often as they can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
Peach season is just about over but perhaps the market will still have a few. There are always frozen peaches but I wonder if they would give off too much juice.
I love these breads with lots of nuts such as banana and while I’ve never had peach it looks delicious and since I like peaches, I’m sure I would like the bread.