Cinnamon Pecan Peach Bread

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.

Course Bread

Cuisine American

Prep Time 20

Cook Time 45

Total Time 1 5

Servings slices

Calories 503kcal

Author Lea Ann Brown

Equipment

2 loaf pans

Ingredients

3 cups flour
1 teaspoon Kosher salt
1/2 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

Tips for Success:

- 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.

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.

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