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Peachy Peach Bread

 Peachy Peach Bread
I've been cooking and baking since I was 6 years old and have become an avid recipe collector. This fruity bread is an appetizing addition to breakfast or brunch.
10 ServingsPrep: 15 min. Bake: 40 min. + cooling


  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 3/4 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 can (15-1/4 ounces) sliced peaches
  • 2 eggs
  • 6 tablespoons butter, melted
  • 3/4 cup chopped pecans
  • Peach preserves


  • In a large bowl, combine the flour, brown sugar, baking powder and
  • salt. Drain peaches, reserving 1/4 cup syrup. Finely chop 1 cup of
  • peaches; set aside. Place remaining peaches and reserved syrup in a
  • blender or food processor; add eggs and butter. Cover and process
  • until smooth. Stir into the dry ingredients just until moistened.
  • Fold in the pecans and chopped peaches.
  • Spoon into two greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at
  • 350° for 40-45 minutes or until a toothpick comes out clean.
  • Cool for 10 minutes before removing from pans to wire racks. Serve
  • with peach preserves. Yield: 2 mini loaves.
Nutritional Facts: 1 serving (1 slice) equals 324 calories, 14 g fat (5 g saturated fat), 61 mg cholesterol, 290 mg sodium,

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Peachy Peach Bread (continued)

Nutritional Facts: 45 g carbohydrate, 2 g fiber, 5 g protein.