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Peach Pecan Summer Bread

A delightful homemade quick bread combining juicy fresh peaches and crunchy pecans, finished with a sweet glaze. Perfect for summer breakfasts or afternoon tea.  
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 1 large loaf (12 slices)
Course: Bread
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • Bread
  • 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

Method
 

  1. Prepare the Fruits and Nuts
  2. Begin by peeling, pitting, and cutting the peaches into small chunks about 1/2 inch in size. Coarsely chop the pecans, ensuring pieces are large enough to provide texture but small enough to distribute throughout the bread. Set both aside separately.
  3. Mix Wet Ingredients
  4. In a large mixing bowl, whisk together the granulated sugar, milk, canola oil, and eggs until they form a smooth, well-blended mixture. Make sure there are no streaks of egg visible and the sugar is beginning to dissolve into the liquid ingredients.
  5. Add Dry Ingredients
  6. Add the all-purpose flour, salt, and baking powder to the wet mixture. Stir gently with a spatula or wooden spoon just until combined. Be careful not to overmix as this can make the bread tough. The batter will appear slightly dry at this stage, which is normal.
  7. Incorporate Peaches and Pecans
  8. Gently fold the prepared peach chunks and chopped pecans into the batter using a folding motion. Ensure they are evenly distributed throughout the mixture for consistent flavor and texture in every slice.
  9. Bake the Bread
  10. Spoon the batter into a greased 9x5 inch loaf pan, or divide it between two half-sized loaf pans for smaller loaves. Smooth the top with a spatula. Place in a preheated oven at 350°F (177°C) and bake for 50-60 minutes, or until a knife inserted in the center comes out clean. Allow the bread to cool in the pan for 20 minutes before transferring to a wire rack.
  11. Prepare and Apply Glaze
  12. In a small bowl, whisk together the powdered sugar and milk until smooth and pourable. Once the bread has cooled completely, drizzle the glaze over the top, allowing it to run down the sides. Let the glaze set for a few minutes before slicing and serving.

Notes

  • For the best flavor, use ripe but firm peaches. Overripe peaches may make the bread too moist.
  • Toast the pecans before adding them to the batter for enhanced flavor.
  • This bread can be stored at room temperature for 2-3 days or refrigerated for up to a week.
  • For a variation, try adding 1/2 teaspoon of cinnamon or 1/4 teaspoon of nutmeg to the batter.
  • The bread freezes well for up to 3 months if wrapped tightly in plastic wrap and aluminum foil.