It's amazing how quickly the time is going by. It's TV time again (Tuesday, the 4th, Great Day St. Louis on KMOV) and this recipe takes advantage of the amazing peaches we have had this year by using them in this really easy Peach Pecan Quick Bread.
This recipe is from the whisk and a bowl series of quick breads. You basically just have to whisk together the dry ingredients and separately whisk together the wet ingredients, then combine them.
This Peach Pecan Quick Bread requires a bit more since you have to skin the peaches. I find the easiest way to do this is to drop them in boiling water for 1 to 3 minutes if the peaches are ripe. Remove from the water with a slotted spoon and immediately place them in cold water to stop the cooking. The skins will just slide right off. Remove the pit and you're ready to go.
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If using large peaches the puree will take about one and a half peaches. The remainder of the peach is diced up and added to the batter along with the pecans. The peach pieces give a pleasant burst of flavor.
To keep the pecans and peaches from sinking to the bottom, I layer them into the batter of this Peach Pecan Quick Bread.
Peach Pecan Quick Bread
2 large peaches fully ripened
½ cup pecan pieces (60 grams or 2 ounces)
1 cups sugar (200 grams or 7 ounces)
½ cup oil
1 egg
1 egg yolk
1 cup peach puree
1 teaspoon almond extract
1 teaspoon vanilla extract
¼ teaspoon salt
½ teaspoon baking soda
¼ teaspoon baking powder
1 ½ cups flour (210 grams or 7 ⅓ ounces)
Preheat oven to 325 degrees. Line the bottom of a 9x5” loaf pan with parchment. Spray the pan and set aside.
Remove the skin of the peaches. Puree just enough of the peaches to make 1 cup. Dice the remainder into ½ inch pieces. Set aside.
Whisk sugar and oil until combined. Add egg and yolk, whisking to combine
Add the peach puree and extracts.
Combine the salt, baking soda, baking powder and flour. Mix together.
Pour one third of the batter into the prepared pan. Sprinkle ½ of the peaches and ½ of the pecan pieces over the batter. Spread another one third of the batter over the beaches and pecans and repeat the peach pieces and pecans. Top with the last third of the batter spreading it to the edges covering the peaches and pecans.
Bake for 60 to 75 minutes or until a tester comes out clean. If it browns too much lightly cover with a piece of foil that has been sprayed and placed sprayed side down over the bread.
Cool 30 minutes and turn out of the pan to cool on racks.
Diane Perris says
Peaches are in short season here in Arizona so I make the best of them. I was very excited to try this quick bread as I've finally figured out the tricks to baking quick breads at higher altitude so that they don't sink.
This bread was lovely. Moist and delicious and I loved the ribbon of pecans and peach pieces throughout. So nice to have them not all sunk at the bottom!
The only change I would make would be a bit more salt, as it helped the flavor to be more pronounced. I used a 1/2 teaspoon and could have used more, but that can also be an altitude thing. For some reason flavor is harder at higher altitudes.
Helen S Fletcher says
Hi Diane, whatever works for you is great. Glad you like it.
Vicki Born says
I am so happy that I stumbled upon your website! I, too, enjoy the intricacies of baking and really appreciate your clarity and explanations. Greetings and gratitude from a former St Louis resident!
hfletcher says
Thank you Vicki. Hope you enjoy your new home. My son lives in Chicago and always teases me about living in a "second tier city". When I complained one year that we didn't have a Crate and Barrel, his retort was, "They don't put them in second tier cities." So when we finally got one, I was exuberant and called to tell him we finally got a Crate and Barrel. Without missing a breath, he said, "Oh good, well you know they are putting them in second tier cities". But truthfully, St. Louis is big enough to have all the major attractions and small enough to get around with no trouble. He can keep Chicago, I will happily live out my days in St. Louis.
Hillary says
Could this be made into muffins instead of a loaf pan? If so, how long do you recommend baking muffins?
hfletcher says
Hi Hillary: Yes this could be made into muffins. As to baking time, I have no idea. My suggestion is to start at 20 minutes and just add time as needed. Not having made muffins I can't be very specific.
Karen says
I just want to say what a lovely person you are. I love watching you on Great Day St. Louis and when you all laugh so do I! Can't wait to try this recipe!
hfletcher says
Thank you so much for your generous comment. We had such a good time today - isn't Claire wonderful? She is also one of the sweetest people I have ever met. I'm happy we could make you laugh today.
L.A.Rickman says
Yum.
Thanks for the peach bread.
Enjoy seeing you on Grest Day.
hfletcher says
Thank you for your comment - I very much appreciate it.
vera parker says
Peach puree? Where do I find this?
hfletcher says
Hi Vera - the recipe calls for 2 large peaches and then in the directions it tells you to peel them and puree them in a blender or food processor. Hope this helps.
tony says
This looks like a fab recipe and I'm sure very tasty! I am glad to see the recipe reads to use "2 peaches". I struggle with recipes which call for "2 cups of apples". Well, how many do I actually buy for 2 cups? I received an Apple Cake recipe several years ago, from a great Chef, Jeff McCarthy, and it calls for 3 apples. It's perfect because it's exactly what I need - not to mention it's the best cake I've eaten.
You call for flour in the recipe - all purpose?
Great recipes, btw, thank you!
Tony
hfletcher says
Hi Tony: Yes all purpose flour unless I state another type. Will try to remember to put that in. I also would like specific measurements instead of the number of items. I try to give measurements every way I can think of to help as many people as possible.
Glad you enjoy the blog.