This peach pecan bread is moist, sweet, and full of summer flavor. A quick bread loaf perfect for dessert, breakfast, or snacking.

Scale

2 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp nutmeg

2 large eggs

1/2 cup vegetable oil

3/4 cup brown sugar

1 tsp vanilla extract

1 1/2 cups diced ripe peaches

1/2 cup chopped pecans

Optional: turbinado sugar for topping

1. Preheat oven to 350°F (175°C). Grease and line a 9×5 loaf pan.

2. In a large bowl, whisk flour, baking soda, salt, cinnamon, and nutmeg.

3. In another bowl, mix eggs, oil, brown sugar, and vanilla.

4. Add wet ingredients to dry and stir just until combined.

5. Fold in peaches and pecans.

6. Pour into pan and top with turbinado sugar if using.

7. Bake 50–60 minutes, until a toothpick comes out clean.

8. Cool 10 minutes in pan, then move to a rack to finish cooling.

Use fresh ripe peaches for best texture.

To make nut-free, omit pecans or substitute with dried cranberries.

Keywords: Peach Pecan Bread Recipe, Peach Cobbler Bread, Summer Breads