Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon (optional)
- 2 large eggs
- ½ cup vegetable oil (or melted butter)
- ½ cup plain yogurt or sour cream
- 1 tsp vanilla extract
- 1½ cups fresh peaches, peeled and diced (or well-drained canned peaches)
- ¾ cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon (if using).
- In another bowl, beat the eggs, then whisk in the oil, yogurt (or sour cream), and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Fold in the diced peaches and chopped pecans.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, loosely cover with foil during the last 15 minutes.
- Let the bread cool in the pan for about 10 minutes, then remove it and cool completely on a wire rack.
Tip: This bread is delicious warm with a pat of butter, or toasted the next day!
Would you like a quick glaze or crumb topping suggestion for this?