Peach Pecan Bread with Sweet Glaze Recipe

Introduction

This Peach Pecan Bread is a delightful treat that combines sweet, juicy peaches with crunchy pecans in a moist, tender loaf. Perfect for breakfast or an afternoon snack, it’s easy to make and deliciously comforting.

Ingredients

• 1 cup pecans, coarsely chopped
• 2 large peaches, peeled, pitted, and cut into chunks
• 2/3 cup granulated sugar
• 1/4 cup milk
• 1/4 cup canola oil
• 2 large eggs
• 2 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons baking powder

Glaze

• 1/2 cup powdered sugar
• 2 tablespoons milk

Instructions

1. Step 1: Peel and cut the peaches into chunks. Set them aside and coarsely chop the pecans.
2. Step 2: In a large bowl, stir together the granulated sugar, milk, canola oil, and eggs until combined.
3. Step 3: Mix in the all-purpose flour, salt, and baking powder. The batter will be a bit dry at this stage.
4. Step 4: Gently fold in the chopped peaches and pecans until the ingredients are evenly blended.
5. Step 5: Spoon the batter into a standard 9×5-inch loaf pan or two smaller half-size pans.
6. Step 6: Bake in a preheated oven at 350°F (175°C) for 50 to 60 minutes, or until a knife inserted into the loaf comes out clean.
7. Step 7: Allow the bread to cool for about 20 minutes.
8. Step 8: In a small bowl, whisk together the powdered sugar and milk to make the glaze. Drizzle it over the cooled bread just before serving.

Tips & Variations

• For extra flavor, toast the pecans lightly before chopping to bring out their natural oils.
• You can substitute the canola oil with melted butter for a richer taste.
• If fresh peaches are unavailable, use frozen peaches that have been thawed and drained well to avoid excess moisture.
• Add a teaspoon of cinnamon or nutmeg to the batter for a warm spice note.

Storage

Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and refrigerate for up to a week, or freeze for up to 3 months. When reheating, warm slices gently in a toaster oven or microwave until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of pecans?

Yes, walnuts or almonds are great substitutes and will still provide a nice crunch and flavor.

How do I know when the bread is fully baked?

Insert a knife or toothpick into the center of the loaf. If it comes out clean or with just a few crumbs, the bread is done. If it has wet batter, bake for a few more minutes and check again.

Peach Pecan Bread with Sweet Glaze Recipe

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★★★★★

4.8 from 93 reviews

This Peach Pecan Bread is a moist, flavorful quick bread combining sweet, juicy peaches with crunchy pecans. Perfect for breakfast, brunch, or a light dessert, it features a tender crumb and a sweet powdered sugar glaze that adds just the right touch of sweetness. Easy to prepare and bake in under an hour, this recipe is ideal for showcasing fresh summer peaches.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 standard loaf (10–12 slices) 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup pecans, coarsely chopped
• 2 large peaches, peeled, pitted, and cut into chunks
• 2/3 cup granulated sugar
• 1/4 cup milk
• 1/4 cup canola oil
• 2 large eggs
• 2 cups all purpose flour
• 1 teaspoon salt
• 2 teaspoons baking powder

Glaze

• 1/2 cup powdered sugar
• 2 tablespoons milk

Instructions

1. Prepare peaches and pecans: Peel and pit the peaches, then cut them into chunks. Coarsely chop the pecans and set both aside.
2. Mix wet ingredients: In a large bowl, stir together the granulated sugar, milk, canola oil, and eggs until combined.
3. Combine dry ingredients: Add the all-purpose flour, salt, and baking powder to the wet mixture. Stir until just combined. Note that the batter will be somewhat dry at this stage.
4. Fold in peaches and pecans: Gently fold the chopped peaches and pecans into the batter until they are evenly distributed.
5. Prepare baking pan: Spoon the batter into a greased standard 9×5-inch loaf pan or two smaller half-sized loaf pans, spreading it evenly.
6. Bake the bread: Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until a knife inserted into the center of the loaf comes out clean. Remove from the oven and allow to cool for about 20 minutes.
7. Make the glaze: In a small bowl, whisk together the powdered sugar and 2 tablespoons of milk until smooth.
8. Glaze the bread: Drizzle the glaze evenly over the top of the cooled bread just before serving.

Notes

• For best results, use ripe but firm peaches to prevent excess moisture in the batter.
• You can substitute pecans with walnuts or omit nuts for a nut-free version.
• Ensure the loaf pan is greased or lined with parchment to prevent sticking.
• The glaze can be adjusted by adding more powdered sugar or milk to reach desired consistency.
• Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: Peach bread, Pecan bread, Quick bread, Fruit bread, Summer baking, Peach recipe, Nut bread, Glazed bread