Today is all the breads with fruits day. Bread #2 is this pecan peach loaf. It freezes really well. You’ll just want to save the frosting until after it thaws. This bread is great for breakfast, brunch, or even a snack. Adults and kids loved it.
Peach Pecan Loaf
Adapted slightly from Life Love Liz
- 2 cups all purpose flour
- 1 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 eggs
- 1 cup milk
- 1 cup chopped unsalted pecans
- 2 cups peeled and diced fresh peaches
Preheat oven to 350 degrees. Butter a loaf pan and line with parchment paper to easily pull the loaf out of the pan later.
Beat eggs and sugar together until fluffy. Then add eggs, extracts and milk. Mix until combined. Add the dry ingredients. Then fold in the pecans and peaches.
Full loaf pan and bake for 50-60 mins. Check on doneness with a toothpick. It took me much longer than 60 mins but I had to be careful about burning the bottom.
Once done, take out of the oven and let it sit for 10 mins. Then take out of the pan and cool.
Once cooled add frosting of 1/4 powdered sugar and a tsp of milk. Add more milk if you want it thinner or more powdered sugar if you need it to be thicker. Drizzle over loaf and serve.