Peachie Peach Pecan Nut Bread

Peachie Peach Pecan Nut Bread

PJ's kitchen

"Now that the peach season is here, this recipe is really good for using those fresh peaches. When the season is over, just use canned peaches for the same delicious bread. This was a big hit at our Tennis Round Robin Day. I like using a mixture of walnuts and hazelnuts."
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Ingredients

1 h 30 m servings 203 cals
Serving size has been adjusted!
Original recipe yields 20 servings

Nutrition

  • Calories:
  • 203 kcal
  • 10%
  • Fat:
  • 10.1 g
  • 16%
  • Carbs:
  • 26.6g
  • 9%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 157 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 5x9-inch loaf pan.
  2. Beat sugar and butter together in a large bowl with an electric mixer until creamy. Beat in eggs, one at a time, until light and fluffy. Stir in peach puree. Add flour, baking soda, baking powder, cinnamon, salt, and almond extract; stir until blended. Fold in pecans. Pour batter into prepared loaf pan.
  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool bread in the loaf pan for 10 minutes before removing and cooling completely on a wire rack.

Footnotes

  • Cook's Note:
  • Place 6 to 8 fresh peaches in a blender or food processor to make about 2 1/2 cups peach puree.
  • To use canned peaches, drain 3 small cans of peaches and puree in blender or food processor. Total of 2 1/4 cups.

Reviews

Read all reviews 7
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Try it! I had a slightly smaller loaf pan so I made a loaf and muffins. The peaches I had were large so I only needed 4. It had the perfect amount of nuts and the texture/moisture was very nice....

Decent bread, nice and moist too. I upped the cinnamon to 1.5tsp and would have preferred chunks of peaches in the bread vs. using all puree.

Made muffins from this, very nice.

Made this delicious bread with fresh Colordao Palisades peaches and it won great raves, so I will make it again tomorrow. It made enough for a standard loaf pan plus 6 muffins and it was moist w...

This was FANTASTIC! I'll definitely be making this again. I used a can of peaches and chopped them up and it was super moist. Made this for work and people were raving about it??

I had a freezer-full of frozen peaches from last year's harvest, and have begun my holiday baking. This looked like a practical and simple recipe to make, so I used it. I made a double batch, fo...

I added a teaspoon of nutmeg and a little more almond extract. It is pretty moist and what is interesting is that you don't get full flavor until after the first bite. Great bread!

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