Peachie Peach Pecan Nut Bread

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.

Original recipe makes 1 loaf

Ingredients

1 1/2 cups white sugar
1/2 cup butter
2 eggs
2 1/2 cups pureed peaches
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon almond extract
1 1/4 cups chopped toasted pecans

PREP

30 mins
COOK

50 mins
READY IN

1 hr 30 mins

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease a 5×9-inch loaf pan.
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.