Peachie Peach Pecan Nut Bread

Peachie Peach Pecan Nut Bread

2 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    50 m
  • Ready In

    1 h 30 m
PJ's kitchen
Recipe by  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

Adjust Servings

Original recipe yields 1 loaf

Directions

  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.

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Reviews (2)

Rate This Recipe
savvy
10

savvy

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. The loaf was loved by friends and family, but we all agreed it needed more cinnamon so after buttering the muffin pan I dusted it with a mixture of cinnamon and sugar (1tps cinnamon - 1T sugar). Perfect.

~*CountryGirlGourmet*~
6

~*CountryGirlGourmet*~

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.

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Nutrition

Amount Per Serving (20 total)

  • Calories
  • 203 cal
  • 10%
  • Fat
  • 10.1 g
  • 16%
  • Carbs
  • 26.6 g
  • 9%
  • Protein
  • 2.6 g
  • 5%
  • Cholesterol
  • 33 mg
  • 11%
  • Sodium
  • 157 mg
  • 6%

Based on a 2,000 calorie diet

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