Peach Pecan Bread

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

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
  2. Whisk dry ingredients: In a medium bowl, combine flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. Cream butter and sugar: In a large bowl, beat together the butter and sugar until light and fluffy.
  4. Add eggs and vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
  5. Add sour cream and peaches: Mix in the sour cream until well combined. Gently fold in the chopped peaches.
  6. Combine with dry ingredients: Gradually add the dry mixture to the wet ingredients, stirring until just combined. Fold in the chopped pecans.
  7. 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.
  8. 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!

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