Peach Pecan Bread

If you’re looking for a wholesome side dish or a sweet, protein-rich snack, this Peach Pecan Bread is your go-to. It’s soft, fragrant, and loaded with juicy peaches and crunchy pecans—bringing the very best flavors of summer to your table. Enjoy it with your morning coffee, afternoon tea, or even as a quick breakfast on the go.

This recipe combines warm spices, buttery richness, and natural fruit sweetness for a loaf that’s both nourishing and delicious.

🛒 Ingredients

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• ½ teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• ½ cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• ¼ cup plain Greek yogurt

• 1 teaspoon vanilla extract

• 1½ cups fresh peaches, peeled and chopped

• ¾ cup chopped pecans

• Optional: Turbinado sugar for topping

🔪 Instructions

1. Preheat and Prep

Preheat your oven to 350°F (175°C).
Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.

2. Mix Dry Ingredients

In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.

3. Cream Butter and Sugar

In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 2–3 minutes).

4. Add Eggs and Yogurt

Beat in the eggs one at a time, then stir in the Greek yogurt and vanilla until smooth.

5. Combine Wet and Dry

Gradually stir the dry mixture into the wet ingredients until just combined. Do not overmix.

6. Fold in Peaches and Pecans

Gently fold in the peaches and pecans using a spatula. Be careful not to crush the fruit.

7. Pour and Bake

Transfer the batter to the prepared pan. Smooth the top and sprinkle with turbinado sugar if desired.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool and Slice

Let the bread cool in the pan for 10 minutes, then remove and place on a wire rack to cool completely before slicing.

💡 Tips & Variations

• Nut Swap: Try walnuts or slivered almonds instead of pecans.

• Spice Boost: Add a pinch of ground ginger or cardamom.

• Gluten-Free Option: Use a 1:1 gluten-free flour blend.

• Extra Fruity: Fold in some blueberries or raspberries.

• Serving Ideas: Spread with cream cheese or butter, or toast slices for a cozy breakfast.

🧊 Storage Tips

• Room Temp: Keep in an airtight container for up to 3 days.

• Refrigerator: Store for up to 7 days.

• Freezer: Wrap slices in plastic and freeze for up to 2 months.

• Reheat: Microwave slices for 10–15 seconds to refresh.

⏱ Time & Yield

• Prep Time: 15 minutes

• Bake Time: 60 minutes

• Total Time: 1 hour 15 minutes

• Yield: 10 slices

🧰 Tools You’ll Need

• 9×5 inch loaf pan

• Mixing bowls (1 large, 1 medium)

• Hand or stand mixer (or whisk)

• Rubber spatula

• Wire cooling rack