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
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:
- 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.
Pecan & Peach Quick Bread
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.
Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
Liz Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys cooking and baking, food photography, and reading.
Wendy
Tuesday 13th of September 2022
So good! Followed the recipe exactly and taste awesome. Nice flavor and moist.
Elaine Ogg
Tuesday 13th of September 2022
This was delicious! Even better the next day. I will save this recipe and use it over and over. Thank you!
Barbara May
Tuesday 19th of July 2022
Are the pecans raw or toasted?
Liz Lampman
Saturday 23rd of July 2022
I used raw, but you can use toasted instead if you prefer.
Mari
Monday 18th of July 2022
I made this per the instructions (didn't notice comments about the amount of almond extract until later). When pouring it into my loaf pan, it seemed overly full, compared to other quick breads I've made. I pulled out a half size loaf pan and started spooning batter into that and ended up with one full size loaf and one nice half loaf. I think this is why some people commented that theirs needed more baking time. You can get more than one loaf out of this recipe. That said, I would not make again. It tasted fine, but it is not sliceable. It's too moist or too much fruit or something - the slices just fall apart when taking it out of the pan, with the exception of the end pieces. And it is fully cooked. I like something where I can put a few slices on a plate and give to a neighbor. This slices like a hot mess. I did only cut into the full size loaf. Maybe the half size will slice better.
Terri
Monday 11th of July 2022
I made this tonight and I did only use 1 teaspoon each of vanilla and almond extract. My bread pan seemed awful full so I made one regular loaf sizes and 1 small bread pan size. I did add 1 teaspoon cinnamon. The small loaf took 1 hr and the large loaf 70 min. It is a new favorite! Soooooo yummy! 😋