Nutty Peach Quick Bread


A crunchy topping of brown sugar and oats covers these mini loaves that have little chunks of peaches throughout. 'You can substitute three peeled and diced pears or 1-1/2 cups fresh blueberries, raspberries or blackberries for the peaches,' suggests Ron Gardner of Grand Haven, Michigan.

Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hrs 5 mins
15 servings


  • ½ cup butter or margarine, softened

  • ½ cup sugar

  • cup packed brown sugar

  • 2 eggs

  • 2 tablespoons honey

  • 1 teaspoon vanilla extract

  • 1 ¾ cups all-purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon ground cinnamon

  • ½ teaspoon baking soda

  • teaspoon salt

  • ½ cup milk

  • 1 ½ cups diced peeled ripe peaches

  • ½ cup chopped pecans


  • cup quick-cooking oats

  • cup packed brown sugar


  1. In a large mixing bowl, cream the butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in honey and vanilla. Combine the flour, baking powder, cinnamon, baking soda and salt; add to creamed mixture alternately with milk. Fold in peaches and pecans.

  2. Spoon into three greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Combine the oats and brown sugar; sprinkle over batter and gently press in. Bake at 350 degrees F for 45-50 minutes or until a toothpick comes out clean. Cool for 20 minutes before removing from pans to wire racks to cool completely.