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