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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Recipe Summary

prep:
30 mins
cook:
50 mins
additional:
10 mins
total:
1 hr 30 mins
Servings:
20
Yield:
1 loaf
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease a 5x9-inch loaf pan.

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  • 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.

  • 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.

Cook's Note:

Place 6 to 8 fresh peaches in a blender or food processor to make about 2 1/2 cups peach puree.

To use canned peaches, drain 3 small cans of peaches and puree in blender or food processor. Total of 2 1/4 cups.

Nutrition Facts

203 calories; protein 2.6g 5% DV; carbohydrates 26.6g 9% DV; fat 10.1g 16% DV; cholesterol 30.8mg 10% DV; sodium 157mg 6% DV. Full Nutrition
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Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/15/2012
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. Read More
(16)

Most helpful critical review

Rating: 2 stars
06/05/2018
Don't know how it tastes but I followed the directions and used a 9x5 loaf pan. It's been in the oven for about 15 minutes and it is running down the sides of the pan. Lucky for me I placed the pan on a cookie sheet. Thought it looked too full. Read all reviews w/ no mention of runover. Read More
(1)
18 Ratings
  • 5 star values: 11
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
07/15/2012
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. Read More
(16)
Rating: 4 stars
08/04/2012
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. Read More
(10)
Rating: 5 stars
12/05/2015
I had a freezer-full of frozen peaches from last year's harvest, and have begun my holiday baking. This looked like a practical and simple recipe to make, so I used it. I made a double batch, for a yield of 12 mini loaves. (baking time on these little loaves is about 30-45 minutes). The only one change I opted for was ONE extra egg, for a total of five eggs (double recipe). I shared one loaf with my family, and we all agreed this is a five-star recipe. Very moist, dense, rich in flavor. Would be delicious as an accompaniment to a good, hot cup of coffee or cocoa :) I also think Santa would be tickled pink to find warm slices of this delicious bread waiting for him, with a glass of cold milk! Read More
(5)
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Rating: 5 stars
09/01/2014
Made muffins from this very nice. Read More
(1)
Rating: 5 stars
04/11/2016
This was FANTASTIC! I'll definitely be making this again. I used a can of peaches and chopped them up and it was super moist. Made this for work and people were raving about it?? Read More
(1)
Rating: 4 stars
09/16/2015
I added a teaspoon of nutmeg and a little more almond extract. It is pretty moist and what is interesting is that you don't get full flavor until after the first bite. Great bread! Read More
(1)
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Rating: 2 stars
06/04/2018
Don't know how it tastes but I followed the directions and used a 9x5 loaf pan. It's been in the oven for about 15 minutes and it is running down the sides of the pan. Lucky for me I placed the pan on a cookie sheet. Thought it looked too full. Read all reviews w/ no mention of runover. Read More
(1)
Rating: 5 stars
09/07/2016
Made this delicious bread with fresh Colordao Palisades peaches and it won great raves so I will make it again tomorrow. It made enough for a standard loaf pan plus 6 muffins and it was moist with a wonderful peachy taste. Note- I did adjust for our 5 000 ft high altitude here in Denver and both bread and muffins came out perfect. Great recipe so thank you very much. CO Karen Read More
(1)
Rating: 3 stars
09/07/2018
Almond extract overpowers the peach and the pecans. It tastes like almond cake. I made it again with vanilla extract instead and it was great. Read More
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