Pecan & Peach Quick Bread

 This Pecan & Peach Quick Bread is a family favourite Recipe. This Pecan & Peach loaf is wonderful after dinner with some coffee but equally good for breakfast too.

This Pecan & Peach Quick Bread is a family favourite Recipe. This Pecan & Peach loaf is wonderful after dinner with some coffee but equally good for breakfast too.

 

 This Pecan & Peach Quick Bread is a family favourite Recipe. This Pecan & Peach loaf is wonderful after dinner with some coffee but equally good for breakfast too.

This Pecan & Peach Quick Bread is just the yummiest bread for breakfast or dessert.  I found delicious fresh local peaches at the market the other day and was inspired to bake up a delicious treat. Smothered in icing, it really is a delicious treat.

 

More Quick Bread Recipes

If you love quickbreads, try some of my other favourite recipes:

Apple Cinnamon Cream Cheese Bread

2 Ingredient Ice Cream Bread

Simple Banana Bread

Blueberry Muffin Bread

Cherry-Lemon Muffin Bread

 

 

 This Pecan & Peach Quick Bread is a family favourite Recipe. This Pecan & Peach loaf is wonderful after dinner with some coffee but equally good for breakfast too.

Pecan & Peach Quick Bread

Ingredients:

1 cup white sugar
1/2 Cup Salted Butter
2 eggs
1 Tsp Vanilla Extract
1 Tsp Almond Extract
1 Cup Milk
2 Cups All purpose Flour
2 tsp Baking Powder
1 Cup Pecans, Chopped
2 Cups Fresh Peaches, Diced

Directions:

  1. Preheat your oven to 350 degrees.
  2. Grease a 9 inch loaf pan.
  3. Cream together the butter and sugar.
  4. Add the eggs, vanilla, almond extract and milk beating well.
  5. Add the dry ingredients and beat until well combined
  6. Add pecans and peaches and mix by hand gently with a spatula until just combined.
  7. Pour batter into your loaf pan and bake for 60-75 minutes.
  8. Allow to cool in pan for 10 minutes before removing to finish cooling.

Tip: If the top starts to get too brown, cover it in foil and finish baking, covered.

 

 This Pecan & Peach Quick Bread is a family favourite Recipe. This Pecan & Peach loaf is wonderful after dinner with some coffee but equally good for breakfast too.

Pecan & Peach Quick Bread

4.92 from 12 votes

Ingredients
  

  • 1 cup white sugar
  • 1/2 Cup Salted Butter
  • 2 eggs
  • 1 Tbsp Vanilla Extract
  • 1 Tbsp Almond Extract
  • 1 Cup Milk
  • 2 Cups All purpose Flour
  • 2 tsp Baking Powder
  • 1 Cup Pecans Chopped
  • 2 Cups Fresh Peaches Diced

Instructions
 

  • Preheat your oven to 350 degrees.
  • Grease a 9 inch loaf pan.
  • Cream together the butter and sugar.
  • Add the eggs, vanilla, almond extract and milk beating well.
  • Add the dry ingredients and beat until well combined
  • Add pecans and peaches and mix by hand gently with a spatula until just combined.
  • Pour batter into your loaf pan and bake for 60-75 minutes.
  • Allow to cool in pan for 10 minutes before removing to finish cooling.
  • Tip: If the top starts to get too brown, cover it in foil and finish baking, covered.

 

 

 This Pecan & Peach Quick Bread is a family favourite Recipe. This Pecan & Peach loaf is wonderful after dinner with some coffee but equally good for breakfast too.

 

45 thoughts on “Pecan & Peach Quick Bread

  1. This looks yumie and I will be making this soon. But your picture seems to have some sliced peaches down the middle of this bread but no instructions for this in your recipe and it looks so good.

  2. 5 stars
    This is a good recipe, love the almond and vanilla! Add 1/4 to 1/2 tsp cinnamon for added flavor.
    But this recipe stands on its own.
    Thank you Liz.

  3. 4 stars
    I made with 1tsp of vanilla, 1tsp of almond and used unsweetened vanilla almond milk. It was perfect! Delicious and no need for drizzled frosting on top. Thanks for sharing this great recipe! 🍑🍞

  4. 5 stars
    Came across this on Pinterest after searching for peach recipes and having an abundance of peaches from picking over the weekend. THIS bread is SO good! I never comment on recipes but boy oh boy, its good. The 1 TBSP of vanilla and almond extract seemed excessive but went with it and did 3/4T of almond and its such a great taste! Ill be saving this for sure! Thanks

  5. This bread was gone in a split second! We have food allergies, so I substituted unsweetened almond milk, dairy free butter (Earth Balance), egg whites, and a gluten free flour blend. I also used orange extract instead of almond because it is what I had. OH my, yum!! I just made a double batch and am having to exercise a huge amount of restraint to let it cool off. The first loaf I made fell apart because I couldn’t wait for it to cool off.

  6. I made this today and after 10 minutes out of the oven to cool as per instructions, I took it out of pan and it is all cracked and splitting! Does anyone know why this happened????

  7. 5 stars
    I decided to try this out this week when I saw this recipe on Pinterest. I used nectarines instead of peaches. It is delicious! This will definitely be a keeper and made again! Thanks for the great recipe :)

  8. I used a 9 x 5 pan at 350 degrees for 80 minutes and it was still not cooked thoroughly. I tasted fine. Any suggestions? How about using 3 7 inch pans?

    1. When I bake breads and cupcakes I put my oven on 425 and cook it for 12 minutes and then turn it down to 350 and cook the remaing time without cooling down the oven…that way the middle of the bread gets done faster😊

  9. I made this yesterday. It seemed done after 70 minutes. It wasn’t. I just put it back in to cook more. I hope it works . It does taster great.

  10. 5 stars
    Delicious and moist! I added 1/2 tsp. almond extract to the glaze ingredients before drizzling it on the bread. It gave it more flavor.

  11. 5 stars
    Almond extract bottle had only a few drops left so substituted rum flavoring instead. Yummy! Also sprinkled sparkling sugar on top of loaf before baking for a pretty finish. Recipe is a keeper.

  12. This recipe would be delightful to serve in cupcake form. How long do you suppose they might have to bake at 350 degrees? I welcome suggestions!

  13. I’m baking this recipe as I write this; had a slightly smaller than 9 in loaf pan and as you might have guessed…..it’s running over slightly. If it tastes as good as I expect, the messy oven will be well worth the time and effort! 😃 Thanks for sharing the recipe.

  14. An absolutely fabulous recipe! I can see it becoming one of our ‘family favorites’ during ‘peach’ season as the end results are …in a word …’delicious’! B&B worthy. So thankful to have discovered on Pinterest. I plan to prepare again for upcoming breakfast with the ‘gals’.

  15. This was SO GOOD! It’s Palisades Peaches time in CO and I have plenty to use up! For those needing high altitude adjustments (>7000 elevation): Sugar (remove 2 TBSP); Butter (add 3 TBSP); eggs (same #..just do not over beat); milk (add 3 TBSP); Baking powder (decrease by 1/2 tsp). Bake at 370-375 (with a pan filled with water and covered with foil-adding a few small openings to allow steam/moisture in the oven). After 45-50 min I needed to place foil over the top due to browning. At this point, after placing the foil, I also turned my pan around and cooked for another 15 -17 minutes. Pulled out of the oven when the toothpick-check was clean. Let it rest for 15 minutes, then topped with glaze. I also added some almond flavoring to my glaze, which was a nice addition. Good luck to those “High altitude’” cooks…. this part is definitely a challenge. But this recipe takes to the adjustments well!

  16. 5 stars
    I made this bread because we had a ton of peaches and had just brought Georgia pecans back from a trip to Florida. It is an amazing tasting bread. I even shared with a neighbor who also thought it was delicious. However, in putting the recipe on a card for my recipe box, I discovered that I used one teaspoon each of the vanilla and almond extracts rathet than one tablespoon. I will have to try the tablespoon measure sometime but we loved it just the way I made it.

  17. I substituted canned peaches, drained. However, that added too much liquid and the texture was like that of an English Figgie Pudding.
    I baked at 350 convection for 70 minutes and completely cooled in a good loaf pan.
    Not a success. Very sweet. odd texture
    Too much almond extract.

  18. 5 stars
    This bread is excellent and perfect for breakfast. I like to slice it a little on the thicker side, butter both sides and sauté/grill in a skillet until caramelized YUMMY!!!

  19. Liz, this Pecan and Peach Quick Bread looks so inviting and would love to make it but I have one question. I see that in the recipe you have two cups of fresh diced peaches and that you have placed a row of sliced peaches down the centre of the loaf. Is the decorative row of peaches in addition to the two cups listed in the ingredients?
    Thanks

  20. Wonderful quick bread— freezes beautifully also. This is my 3rd time making it— my friends and family love it!Al Always double this recipe! Thank- you for sharing this great recipe!

  21. The picture drew me to this recipe…and it is peach season! It turned out fantastic! Everyone loved it and it will become the go to bread, replacing banana bread.
    I made the slight adjustments commented here….reduced the almond, made the sugar and milk topping….and the bread could not have turned out any better. The added plus is that it is so easy to make.

  22. 5 stars
    Made exactly as written. Very good. I have a 4.5 X 8.5 loaf pan so also made two mini’s. For the glaze are used a peach schnapps drizzle – couple of tablespoons of peach schnapps and a splash of water in about 2 cups of powdered sugar.

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