Easy Peach Bread with Fresh Peaches and Pecans Recipe
This Easy Peach Bread is a moist and flavorful quick bread made with fresh, peeled, and mashed peaches, offering a delightful balance of sweetness and tender crumb. Enhanced with sour cream for richness, a touch of vanilla for aroma, and the satisfying crunch of roasted pecans, it’s perfect for breakfast, snack, or dessert.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf, about 10-12 slices
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Ingredients
Fruit and Dairy
- 1 cup finely diced fresh peaches, peeled and mashed (about 2 large or 3 medium peaches)
- ½ cup sour cream
Wet Ingredients
- ½ cup vegetable or coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup granulated sugar
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
Add-Ins
- ½ cup roasted pecans, chopped (optional: add more if desired)
Instructions
- Prepare the peaches. Peel, finely dice, and mash the peaches until they release their juice, resulting in about 1 cup of mashed peach mixture. Set aside.
- Mix wet ingredients. In a large mixing bowl, whisk together the vegetable or coconut oil, granulated sugar, and eggs until fully combined and smooth. Then, stir in the sour cream and vanilla extract until incorporated.
- Combine dry ingredients. In a separate bowl, sift together the all-purpose flour, baking soda, and kosher salt to ensure even distribution of leavening agents.
- Integrate flour mixture. Gradually add the dry ingredients into the wet ingredients, folding gently to avoid overmixing. Stir just until the flour disappears and the batter is evenly combined.
- Add peaches and pecans. Fold the mashed peaches and chopped roasted pecans into the batter, distributing them evenly throughout without overworking the mixture.
- Prepare baking pan. Preheat your oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan or line it with parchment paper for easy removal.
- Bake the bread. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve. Remove the bread from the oven and allow it to cool in the pan for 10-15 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Ensure peaches are well mashed for optimal moisture and flavor distribution.
- Use ripe, fragrant peaches for the best taste.
- Substitute sour cream with Greek yogurt if preferred for a slightly tangier flavor.
- Add more pecans if you enjoy a nuttier texture.
- Store leftover bread wrapped at room temperature for up to 3 days or refrigerate for up to a week.
