Adding the sliced peaches to the top halfway through baking keeps them from sinking into the batter.
Peach-Pecan Quick Bread
Makes 2 (9x5-inch) loaves
Ingredients
- 3 large eggs
- 2½ cups sugar
- 1 cup whole buttermilk
- 1 cup vegetable oil
- ½ cup whole milk
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1½ teaspoons baking powder
- 1½ teaspoons kosher salt
- 1½ cups peeled, pitted, and mashed fresh peaches
- 1 cup toasted chopped pecans
- 1 fresh peach, peeled and sliced
Instructions
- Preheat oven to 350°. Spray 2 (9x5-inch) cast-iron loaf pans with baking spray with flour.
- In a large bowl, whisk eggs. Add sugar, buttermilk, oil, milk, and vanilla, whisking to combine.
- In a medium bowl, whisk together flour, baking powder, and salt. Fold flour mixture into egg mixture. Fold in mashed peaches and pecans. Divide batter between prepared pans.
- Bake for 30 minutes. Carefully remove from oven, and gently place peach slices on top. Bake until a wooden pick inserted in center comes out with a few moist crumbs, 45 minutes to 1 hour more, loosely covering with foil to prevent excess browning, if necessary. Let cool in pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
Can this peach pecan loaf be made any other way other than in a cast iron loaf pan which I don’t have ???
Hi Felicia, yes you can bake this in any loaf pan. Baking time may change slightly, so just be sure to test for doneness with a toothpick.
How do I adjust the recipe for high altitude?
Hi Allison, we cannot confirm any modifications to recipes for high-altitude cooking or baking because of our geographic location, but this might be helpful from our sister publication, Bake From Scratch. https://www.bakefromscratch.com/reaching-new-heights-master-high-altitude-baking/