There’s something magical about the combination of sweet, juicy peaches and nutty toasted pecans.
This peach pecan bread captures the essence of summer in each moist, golden slice.
It’s the kind of loaf I love to make when peaches are in season — simple, nostalgic, and perfect with a cup of coffee.
Whether you serve it for brunch, dessert, or a midday treat, this bread is always a crowd-pleaser. And the sweet glaze? Just the cherry on top.
Why I Love This Recipe
Juicy peach chunks in every bite
Toasty pecans for a nutty crunch
Quick and easy to mix by hand
Perfect for gifting or freezing
Drizzled glaze for a bakery-style finish
What You’ll Need (Ingredient Highlights)
Fresh peaches – Peeled, chopped, and full of flavor.
Pecans – Coarsely chopped for crunch in every slice.
Canola oil – Keeps the loaf tender and moist.
Milk & eggs – Classic wet ingredients for a soft crumb.
All-purpose flour – The sturdy base that holds the fruit and nuts.
Baking powder & salt – For lift and balance.
Glaze – Just two ingredients: powdered sugar and milk for a sweet drizzle.
Pro Tips Before You Start
Use ripe but firm peaches for best flavor and texture.
Don’t overmix the batter — it’s okay if it looks thick and slightly dry.
Toast pecans beforehand for deeper flavor (optional, but recommended).
Check for doneness with a knife or skewer — it should come out clean.
Let the loaf cool completely before adding the glaze so it sets properly.
How to Make Peach Pecan Bread
Step 1. Prep the Peaches & Pecans
Peel the peaches, remove the pits, and cut into chunks.
Coarsely chop the pecans and set aside.
Step 2. Mix the Wet Ingredients
In a large bowl, whisk together the sugar, milk, oil, and eggs until smooth.
Step 3. Add the Dry Ingredients
Stir in the flour, salt, and baking powder.
The batter will be thick — that’s normal!
Step 4. Fold in the Peaches & Pecans
Gently fold in the chopped peaches and pecans until everything is evenly distributed.
Step 5. Bake
Spoon the batter into a greased 9×5″ loaf pan (or two smaller ones).
Bake at 350°F (175°C) for 50–60 minutes, or until a knife inserted in the center comes out clean.
Let it cool in the pan for 20 minutes, then transfer to a wire rack.
Step 6. Make the Glaze
In a small bowl, whisk together the powdered sugar and milk until smooth.
Step 7. Glaze & Serve
Once the loaf has cooled completely, drizzle the glaze over the top and slice to serve.
What to Serve It With
A hot cup of coffee or tea
Whipped cream or vanilla ice cream
A dollop of Greek yogurt for breakfast
Toasted and buttered for brunch
Served warm with a drizzle of honey
Variations / Substitutions
No pecans? Use walnuts or almonds instead.
Can’t find fresh peaches? Use well-drained canned or frozen peaches.
Make it dairy-free – Use almond milk and skip the glaze or use a plant-based version.
Add a spice kick – Stir in a pinch of cinnamon or nutmeg to the batter.
Make muffins – Divide batter into muffin tins and bake for 18–22 minutes.
Storage & Leftovers
Store the bread in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate for up to 5 days.
Freeze slices individually for easy grab-and-go treats.
Warm it slightly in the microwave to revive softness before serving.
FAQs
Can I use canned peaches instead of fresh?
Yes, just make sure to drain them thoroughly and chop into chunks.
How do I toast the pecans?
Spread them on a baking sheet and bake at 350°F for 6–8 minutes until fragrant.
Can I make this recipe gluten-free?
Yes, use a 1:1 gluten-free flour blend. Texture may vary slightly.
Why is the batter so thick?
That’s normal—it helps suspend the fruit and nuts. Don’t add more liquid.
Can I skip the glaze?
Absolutely! It’s optional, though it adds a sweet bakery touch.
Can I bake this in a bundt pan?
You can, but adjust the bake time and check for doneness with a skewer.
How can I tell when the bread is fully baked?
Insert a knife or toothpick in the center. It should come out clean or with just a few moist crumbs.
Final Thoughts
This peach pecan bread is everything I love in a homemade treat—simple, comforting, and bursting with flavor.
It fills the kitchen with a buttery, fruity aroma and tastes like summer baked into a loaf.
Whether you’re making it for a family brunch or gifting it to a neighbor, it’s a recipe that always brings smiles.
Peach Pecan Bread
Ingredients
Method
- Peel and chop peaches. Coarsely chop pecans.
- In a large bowl, stir together sugar, milk, oil, and eggs.
- Add flour, salt, and baking powder. Mix until just combined.
- Fold in peaches and pecans.
- Pour into a greased 9×5″ loaf pan or two smaller pans.
- Bake at 350°F for 50–60 minutes, until a knife comes out clean. Let cool for 20 minutes.
- See full steps with tips & photos → https://theboatshedcafe.com/peach-pecan-bread/
