Peach-Pecan Quick Bread

Peach-Pecan Quick Bread

Adding the sliced peaches to the top halfway through baking keeps them from sinking into the batter.

Peach-Pecan Quick Bread
Makes 2 (9x5-inch) loaves
  • 3 large eggs
  • 2½ cups sugar
  • 1 cup whole buttermilk
  • 1 cup vegetable oil
  • ½ cup whole milk
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1½ teaspoons baking powder
  • 1½ teaspoons kosher salt
  • 1½ cups peeled, pitted, and mashed fresh peaches
  • 1 cup toasted chopped pecans
  • 1 fresh peach, peeled and sliced
  1. Preheat oven to 350°. Spray 2 (9x5-inch) cast-iron loaf pans with baking spray with flour.
  2. In a large bowl, whisk eggs. Add sugar, buttermilk, oil, milk, and vanilla, whisking to combine.
  3. In a medium bowl, whisk together flour, baking powder, and salt. Fold flour mixture into egg mixture. Fold in mashed peaches and pecans. Divide batter between prepared pans.
  4. Bake for 30 minutes. Carefully remove from oven, and gently place peach slices on top. Bake until a wooden pick inserted in center comes out with a few moist crumbs, 45 minutes to 1 hour more, loosely covering with foil to prevent excess browning, if necessary. Let cool in pans for 5 minutes. Remove from pans, and let cool completely on wire racks.




    • Hi Felicia, yes you can bake this in any loaf pan. Baking time may change slightly, so just be sure to test for doneness with a toothpick.


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