Recipe Box, Peachy Pecan Bread

the Painted Apron

5 years ago

I had 2 juicy ripe summer peaches that needed to be used

so I decided to make a peach and pecan quick bread,

inspired by a recipe on my bucket list this month

I love quick breads because they are made with pantry staples

They’re easy to assemble and will fill your kitchen

with tempting aromas while they’re baking

Flour, sugar, baking powder, confectioners sugar,

almond and vanilla extracts, milk, pecans, eggs, butter

and peaches!

Cream the butter with the granulated sugar

Then add the wet ingredients,

mixing well and then add the dry ingredients

Next fold in the peaches and pecans

I used honey roasted pecans that I bought at the grocery store

Another tasty choice would be Buttery Praline Pecans

Transfer batter to a well greased 9″ x 5″ loaf pan

Bake at 350 degrees for 55 minutes,

then cover top with foil to prevent further browning,

and continue to bake for 10-20 more minutes until the center is done

Place pan on rack to cool for 1 hour then invert pan onto a plate

and continue to cool bottom side up

When loaf has cooled,

make a simple glaze with confectioners sugar,

almond extract and milk

{I actually used Almond milk creamer

because I used up all the milk I had making the batter}

Drizzle glaze over bread, slice and enjoy!

This recipe is adapted from Life Love Liz

Peachy Pecan Bread

Sweet peaches and salty honey roasted pecans combine to make this tempting quick bread. Perfect for breakfast or an afternoon snack

Course Bread, Breakfast, Brunch

Cuisine American, Southern

Keyword fresh peaches, peach and pecan bread, peach loaf, quick bread,

Prep Time 15

Cook Time 1 15

Glaze 5

Servings 1 loaf

Preheat your oven to 350 degrees
Grease a 9 inch loaf pan
Cream together the butter and sugar.
Add the eggs, vanilla, almond extract and milk beating well.
Add the dry ingredients and beat until well combine
Add pecans and peaches and mix by hand gently with a spatula until just combined.
Pour batter into your loaf pan and bake for 60-75 minutes.
Cool in pan on a wire rack for 1 hour
Invert bread onto a plate or board and continue cooling bottom side up
When bread is cool, mix 1/4 cup confectioners sugar with 1 Tbsp almond extract and enough milk to reach desired consistency for pouring over bread*