Best Ever Peach Pecan Bread Recipe (Just 9 Simple Ingredients!)

There’s nothing quite like the sweet comfort of Peach Pecan Bread, especially when it’s this easy, moist, and full of summer flavor. Imagine ripe, juicy peaches nestled in a soft, buttery loaf with the crunch of toasted pecans — absolute magic with your morning coffee or an afternoon snack.

This recipe came to life after one of those whoops, we bought too many peaches moments at the farmer’s market. Rather than panic, I turned them into this irresistible quick bread that’s become a household favorite. Whether you’re a peach lover, a pecan fan, or just need a foolproof bake for brunch, this Best Ever Peach Pecan Bread ticks all the boxes.


Why You’ll Love This Peach Pecan Bread

  • Bursting with fresh, juicy peaches
  • Buttery, toasted pecans in every bite
  • Simple, no-fuss recipe — no mixer required
  • Moist, tender crumb that stays soft for days
  • Perfect for breakfast, snacks, or gifting
  • Freezer-friendly for easy meal prep

If you’ve adored my Blueberry Lemon Loaf or the crowd-pleasing Banana Bread with Chocolate Chips, you’ll swoon for this summery loaf too.


Ingredients

Here’s what you’ll need to bake your own slice of peachy perfection:

  • 1 cup coarsely chopped pecans
  • 2 large peaches, peeled, pitted, and cut into chunks
  • ⅔ cup granulated sugar
  • ¼ cup milk
  • ¼ cup canola oil
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • ½ cup powdered sugar (for glaze)
  • 2 tablespoons milk (for glaze)

Pro Tip: For the best flavor, I recommend lightly toasting the pecans. It only takes a few minutes, and it brings out their rich, nutty goodness. Bon Appétit has a great guide on how to toast pecans perfectly.


Instructions

  1. Prep the peaches and pecans: Peel, pit, and chop your peaches. Roughly chop the pecans and toast them if desired.
  2. Mix the wet ingredients: In a large bowl, stir together sugar, milk, oil, and eggs until smooth.
  3. Add the dry ingredients: Mix in the flour, salt, and baking powder. The batter will be on the thick side — that’s totally normal!
  4. Fold in the peaches and pecans: Gently fold everything in until just combined.
  5. Bake: Spoon batter into a greased 9×5″ loaf pan (or two smaller pans). Bake at 350°F (175°C) for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool and glaze: Let the bread cool for 20 minutes. Meanwhile, whisk together powdered sugar and milk for the glaze, and drizzle over the cooled loaf.

Melania’s Tips for Perfect Peach Pecan Bread

  • Use firm, ripe peaches — too soft and they’ll turn the loaf soggy.
  • Don’t skip toasting the pecans for extra flavor.
  • A thick batter is totally normal — the juicy peaches add moisture as it bakes.
  • Want extra peach flavor? Stir in a teaspoon of peach jam.

Bake It With the Littles

This recipe is totally kid-friendly! Little hands can:

  • Whisk the glaze (they love this part)
  • Gently stir the batter
  • Help drizzle the glaze — embrace the mess, it’s part of the fun
  • If they’re old enough, let them break up the pecans by hand

Meal-Prep Magic

Stay ahead of busy mornings or last-minute snack needs:

  • Bake and cool completely
  • Wrap tightly in plastic wrap and foil
  • Freeze whole or sliced for up to 3 months
  • Thaw overnight at room temperature

This bread also stays fresh at room temp for 2–3 days, or refrigerated for up to a week.


Healthier Swaps Without Losing the Magic

Craving a lighter loaf? Try these easy substitutions:

  • Swap half the all-purpose flour for whole wheat
  • Use plain Greek yogurt instead of oil
  • Cut the sugar with coconut sugar or a monk fruit blend

It’s still soft, moist, and packed with peachy goodness.


Leftover Remix

If you have leftovers (rare, but it happens), here’s how to jazz them up:

  • Peach Bread French Toast: Slice thick, dip in egg mixture, and fry up golden
  • Peach Trifle: Layer cubes of bread with whipped cream and fresh berries
  • Simple Toast: Warm slices with a pat of butter or dollop of peach jam

Gift It Like a Pro

Homemade bread = guaranteed smiles. Here’s how to gift this beauty:

  • Wrap in parchment and tie with twine
  • Add a handwritten label (bonus points for a peach doodle!)
  • Pair with a jar of Allrecipes’ Homemade Peach Jam for the ultimate Southern-style gift

FAQs

Can I use canned peaches?
Yes, but drain them well and pat dry to avoid excess moisture.

Can I make this without nuts?
Absolutely — just skip the pecans or swap for sunflower seeds.

How do I know when it’s done?
A toothpick or knife should come out clean or with a few moist crumbs.

Can I double the recipe?
Yes, it doubles beautifully for extra loaves to freeze or gift.


Final Thought

This Best Ever Peach Pecan Bread is summer comfort food at its finest — moist, nutty, peach-studded, and so simple to make. Whether you bake it for your family, gift it to a friend, or sneak slices for yourself with coffee, this loaf brings pure joy in every bite.

Don’t forget to tag me on Instagram if you bake it, and check out my Blueberry Lemon Loaf for more fruity, feel-good baking inspiration.

Print
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Irresistible Peach Pecan Bread – Ready in 1 Hour!

Irresistible Peach Pecan Bread – Ready in 1 Hour!

A moist and flavorful bread loaded with juicy peaches and crunchy pecans, topped with a simple sugar glaze.

  • Total Time: 1 hour 15 minutes
  • Yield: 1 standard loaf or 2 smaller loaves 1x

Ingredients

Scale
  • 1 cup coarsely chopped pecans
  • 2 large peaches, peeled, pitted, and cut into chunks
  • ⅔ cup granulated sugar
  • ¼ cup milk
  • ¼ cup canola oil
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • ½ cup powdered sugar
  • 2 tablespoons milk

Instructions

  1. Peel and cut up the peaches. Chop the pecans. Set aside.
  2. In a large bowl, stir together the granulated sugar, milk, oil, and eggs.
  3. Mix in the flour, salt, and baking powder. (Note: The batter will be a bit dry.)
  4. Fold in the peaches and pecans until thoroughly blended.
  5. Spoon the batter into a standard 9×5″ loaf pan or two smaller half-size loaf pans.
  6. Bake at 350°F (175°C) until a knife inserted into the loaf comes out clean.
  7. Allow to cool for 20 minutes.
  8. In a small bowl, whisk together the powdered sugar and milk.
  9. Drizzle over the cooled bread just before serving.

Notes

  • For extra flavor, lightly toast the pecans before adding them to the batter.
  • Use ripe, but firm peaches for best results.
  • Store leftover bread in an airtight container for up to 3 days.
  • Author: Sabrine Jay
  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 280
  • Sugar: 15g
  • Sodium: 220mg
  • Fat: 13g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 35mg

Keywords: peach bread, pecan bread, summer bread, quick bread

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