Peach Bread

Total Time Prep: 20 min. Bake: 1 hour + cooling
Yield 1 loaf (12 pieces)
Contest Winner
Test Kitchen Approved
Come summer, peach bread is a must. This quick bread recipe pairs heady summer peaches with chopped pecans and a tang of whiskey. It's a warm-weather treat that's just as good with coffee after dinner or tea in the morning.

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1 cup packed brown sugar
  • 1-1/4 teaspoons baking soda
  • 2 large eggs, room temperature
  • 1/3 cup sour cream
  • 1/4 cup canola oil
  • 2 tablespoons peach whiskey or whiskey
  • 1 cup chopped peeled fresh peaches
  • 1/2 cup chopped pecans
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1 to 2 tablespoons 2% milk
  • 1 tablespoon peach whiskey or whiskey

Directions

  1. Preheat oven to 350°. In a large bowl, whisk flour, brown sugar and baking soda. In another bowl, whisk eggs, sour cream, oil and whiskey until blended. Add to flour mixture; stir just until moistened. Fold in peaches and pecans.
  2. Transfer to a greased 8x4-in. loaf pan. Bake until a toothpick inserted into center comes out clean, 60-65 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. Combine glaze ingredients; drizzle over cooled bread. Let stand until set.

Nutrition Facts

1 piece: 273 calories, 10g fat (2g saturated fat), 33mg cholesterol, 151mg sodium, 42g carbohydrate (29g sugars, 1g fiber), 3g protein.

I love when fresh peaches are in season! This recipe is sweet from the peaches, yet it also has a slight tang from the whiskey. It stars as a perfect after-dinner treat but is just as good with morning coffee. It also makes a welcome gift for neighbors and friends. —Anne Ormond, Dover, New Hampshire
Recipe Creator
Community Cook

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