This is absolutely the best fresh peach bread recipe anywhere, and it makes 2 standard size loaves (perfect for sharing with a friend).
Fresh peaches make fabulous bread.
I get more excited about fresh peaches than almost any fruit in the world. One reason is that I live near Chilton County, home to some of the South’s best peaches. These peaches are the BEST for making all of my favorite peach desserts. One is this Southern Fresh Peach Cobbler. Another is this yummy peach pecan bread.
Fresh peaches and pecans are a perfect match.
The nut of choice to go with fresh peaches is almost universally pecans. In fact, one of my favorite ice cream flavors is fresh peach pecan. This recipe for fresh peach pecan bread combines all the best of peaches and pecans to turn out a bread that will stand up to banana nut bread any day of the week.
This fresh peach pecan bread recipe makes 2 loaves.
I love that this recipe makes two standard size loaves of peach pecan bread. You can eat one~freeze one. Or better yet, you can eat one~share one. There is likely no one who wouldn’t be thrilled to receive a loaf of peach pecan bread. You can also make miniature loaves of this bread if you have miniature size bread pans.
What size pan is best for peach pecan bread?
Cook’s Illustrated recommends the 9 x 5 x 3 inch loaf pan for its banana bread recipe. This size loaf pan translates to a 1.25 pound loaf pan. You can also use 1 pound loaf pans with excellent results.
What are the best loaf pans for peach pecan bread?
Since I am a subscriber to the online Cook’s Illustrated and America’s Test Kitchen site, I often refer to equipment reviews before purchasing items. The loaf pans that they recommend are listed below, with the exception of two glass loaf pans that I did not include.
- Best for professional quality results: USA Bakeware Loaf Pan, 1 pound
- Chicago Metallic Commercial II Non-Stick 1-pound
- Williams-Sonoma Goldtouch Nonstick Loaf Pan
- Simply Caphalon Nonstick Medium Loaf Pan
- Oxo Good Grips (Rated best for cleanup)
If you want to make a variation of this delicious bread, check out the recipes below. They are all based upon my basic sweet batter, but a few substitutions and tweaks make them customizable to the fruit you choose.
If you make this fresh peach pecan bread, please let me hear from you in the comments! As always, thanks so much for stopping by. Be blessed, and stay savvy!!!
- 2 cups sugar
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 large eggs
- 1 1/4 cup vegetable oil
- 1 teaspoon almond extract
- 2 cups chopped fresh peaches
- 1 cup chopped pecans
Preheat oven to 350 ˚ F. Place rack in center of oven.
Combine dry first 4 ingredients in a large bowl; stir well.
Make a well in center of mixture. Combine eggs, oil, and almond extract; add to dry ingredients. Stir until dry ingredients are moist.
Fold in peaches and pecans.
Spoon batter into 2 greased and floured 9 x 5 x 3 inch loaf pans.
Bake at 350 ˚ F for 55 minutes or until wooden pick inserted in center comes out clean. If necessary, tent with aluminum foil to keep from over browning.
Cool in pans 10-15 minutes; remove from pans, and let cool on wire racks.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving:Calories: 325Total Fat: 19gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 37mgSodium: 183mgCarbohydrates: 37gFiber: 1gSugar: 22gProtein: 4g