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The Boat Shed Kitchen

Peach Pecan Bread

This Peach Pecan Bread is tender, fruity, and just the right amount of sweet. Ripe peaches bring juicy freshness, while chopped pecans add crunch and warmth. A simple powdered sugar glaze ties it all together. You don’t even need a mixer—just a bowl and a wooden spoon. It’s a simple bake that tastes like summer.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 20 minutes
Total Time 1 hour 35 minutes
Servings: 2 smaller loaves
Calories: 270
Ingredients Method Notes

Ingredients
  

  • 1 cup pecans coarsely chopped
  • 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
Glaze
  • ½ cup powdered sugar
  • 2 tablespoons milk

Method
 

  1. Peel and chop peaches. Coarsely chop pecans.
  2. In a large bowl, stir together sugar, milk, oil, and eggs.
  3. Add flour, salt, and baking powder. Mix until just combined.
  4. Fold in peaches and pecans.
  5. Pour into a greased 9×5″ loaf pan or two smaller pans.
  6. Bake at 350°F for 50–60 minutes, until a knife comes out clean. Let cool for 20 minutes.
  7. See full steps with tips & photos → https://theboatshedcafe.com/peach-pecan-bread/

Notes

• If your peaches are very juicy, pat them dry slightly before folding into the batter.
• Toasting the pecans before adding boosts their flavor.
• This bread keeps well—wrap tightly and store at room temperature for up to 3 days.