Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg (optional)
- 2 large eggs
- ½ cup vegetable oil (or melted butter)
- ½ cup sour cream or plain yogurt
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or canned peaches, chopped (drained if canned)
- ¾ cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat the eggs, then stir in the oil, sour cream, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined—do not overmix.
- Gently fold in the chopped peaches and pecans.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice, serve, and enjoy your delicious Peach Pecan Bread!
If you’d like, I can help you add a glaze, streusel topping, or tips for storage—just say the word!