Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or plain yogurt
- 1 1/2 cups fresh or canned peaches, chopped (drained if canned)
- 3/4 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Whisk dry ingredients: In a medium bowl, combine flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Cream butter and sugar: In a large bowl, beat together the butter and sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
- Add sour cream and peaches: Mix in the sour cream until well combined. Gently fold in the chopped peaches.
- Combine with dry ingredients: Gradually add the dry mixture to the wet ingredients, stirring until just combined. Fold in the chopped pecans.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Optional: Drizzle with a simple vanilla glaze or sprinkle with powdered sugar for extra sweetness.
Let me know if you’d like a version with whole wheat flour, no dairy, or extra crumble topping!