Summer Sensation: Peach Pecan Bread Recipe
This versatile treat captures the essence of summer with the juicy sweetness of ripe peaches and the comforting crunch of pecans, making it a perfect addition to your baking repertoire. Whether you’re looking for a breakfast indulgence, a satisfying snack, or a charming dessert, this bread delivers a symphony of flavors that celebrate the best seasonal produce.
The foundation of this bread is a moist and tender crumb infused with the natural sweetness of peaches. Fresh, diced peaches bring juicy flavor throughout the loaf, complemented by the nutty richness of chopped pecans. The pecans add a delightful texture contrast, providing a pleasant crunch in every bite. Hints of warm spices like cinnamon and nutmeg enhance the overall flavor profile, adding a cozy, comforting, and inviting warmth.
Easy to make and even more enjoyable, this Peach Pecan Bread is perfect for both novice and experienced bakers. Its simple yet exquisite flavors make it a versatile choice, suitable for any occasion, from casual gatherings to festive celebrations. Join us in creating this delectable bread, and savor the taste of summer with every slice.
Peach Pecan Bread
Ingredients
- 1½ cups peaches peeled and chopped
- 2 eggs beaten
- ⅓ cup buttermilk
- ½ cup natural bran
- 1 teaspoon vanilla
- ½ cup brown sugar firmly packed
- ⅓ cup butter
- ¾ cup all-purpose flour
- ¾ cup whole wheat flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg freshly grated
- ½ cup pecans ground
Instructions
- Combine peaches, eggs, milk, bran and vanilla; let stand 15 minutes.
- Beat together sugar and butter until creamy. Stir in peach mixture.
- Combine all-purpose and whole-wheat flour, baking powder, baking soda and spices.
- Beat into peach mixture with a few light, rapid strokes, just until moistened.
- Stir in nuts.
- Spoon into well-greased 8-1/2-inch x 4-1/2-inch loaf pan.
- Bake in 350° F oven 45 to 50 minutes or until toothpick inserted in center comes out clean.
- Cool on wire rack before cutting.
Tips for Preparing Peach Pecan Bread
| Tip | Description | Why It Matters |
|---|---|---|
| Use Ripe but Firm Peaches | Choose peaches that are sweet and fragrant but still hold their shape when chopped. | Prevents the bread from becoming too wet and ensures peach chunks remain distinct. |
| Toast the Pecans | Lightly toast pecans in a dry skillet or oven before folding into the batter. | Enhances their nutty flavor and adds a pleasant crunch. |
| Drain Excess Peach Juice | Place chopped peaches in a colander for 5–10 minutes before adding them to the batter. | Reduces sogginess and keeps the crumb tender. |
| Use Room Temperature Ingredients | Let eggs, butter, and yogurt (or sour cream) come to room temperature before mixing. | Promotes even mixing and a smooth, uniform batter. |
| Do Not Overmix | Mix the batter just until the flour is incorporated. | Prevents a dense or tough texture in the finished bread. |
| Line the Pan with Parchment | Line the loaf pan with parchment paper with overhangs for easy lifting. | Makes removal cleaner and helps prevent sticking. |
| Check for Doneness with a Skewer | Insert a skewer in the center; it should come out clean or with a few moist crumbs. | Ensures the loaf is baked through without overbaking. |
| Cool Before Slicing | Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack. | Allows the crumb to set and prevents crumbling when slicing. |
| Add a Brown Sugar Topping | Sprinkle brown sugar and chopped pecans on top before baking. | Creates a sweet, crisp crust that enhances flavor and texture. |
| Store Properly | Wrap cooled bread tightly in plastic wrap or foil and store at room temp for 2–3 days. | Maintains moisture and freshness for longer enjoyment. |
Buttermilk
Buttermilk is a versatile dairy product prized for its tangy flavor and culinary usefulness. Traditionally, it was the slightly sour liquid left behind after churning butter from cream. Today, buttermilk is commercially produced by introducing lactic acid bacteria to low-fat milk, creating a similarly tangy taste through fermentation.
In baking, buttermilk’s acidity reacts with baking soda to produce carbon dioxide bubbles, resulting in a lighter texture and tender crumb in pancakes, biscuits, and cakes. Its acidity also tenderizes gluten in dough, contributing to softer baked goods. Beyond baking, buttermilk adds depth to dressings, marinades, and soups, enhancing flavors with its creamy texture and subtle tang.
Nutritionally, buttermilk is lower in fat than regular milk but contains similar levels of protein, calcium, and other essential nutrients. Its probiotic content supports gut health, while its calcium content promotes bone strength. Whether used as a baking ingredient or enjoyed as a beverage, buttermilk remains a beloved staple in kitchens worldwide, cherished for its distinctive flavor and culinary benefits.
