In today’s video Jill teaches you how to bake a sweet and crunchy Peach Pecan Quick Bread. It’s one of The Director’s summertime favorites. The recipe is below.
Be Sure to See My Summertime Peach Muffin Video: • Summertime Peach Muffi...
Peach and Pecan Bread (A Quick Bread)
Preheat oven to 350 degrees f.
Grease a 9” x 5” loaf pan. I grease my pan and then add a parchment paper sling. It’s optional but with sweet breads it does help to release the bread from the pan.
INGREDIENTS
2 to 2 1/2 cups (thereabouts) pitted and chopped in small pieces
1/2 cup granulated sugar
½ cup milk
1/4 cup canola oil
2 large eggs
1 teaspoon lemon juice
1 3/4 cups all-purpose flour (I use unbleached flour)
1 teaspoon salt
2 teaspoons baking powder
1 tsp cinnamon
1 cup pecans, coarsely chopped
Glaze
1/2 cup powdered sugar
½ Tablespoons milk (If the glaze is too thick, thin in out with a teaspoon more of milk)
HOW TO MAKE:
Cut the peaches into small pieces. Add the lemon juice to the peaches, Gently stir. The lemon juice will keep the peaches from browning.
Chop the pecans into coarse pieces. Set aside.
In a medium-sized bowl stir together the milk, sugar, oil, and eggs. Stir well to combine and incorporate the sugar.
In a larger bowl, mix together the flour, baking powder, salt, and cinnamon.
Add about 1 tablespoon of this mixture to the pecans. The flour-coating will help keep the pecans evenly distributed in the bread as it bakes.
Add the wet ingredients to the dry ingredients. Mix well to just combine. Do not overmix.
Gently fold in the peaches and the pecans until thoroughly blended.
Spoon the batter into the prepared loaf pan.
Place in the oven and bake 50-60 minutes, or until a toothpick comes out clean after being poked into the center of the baked bread. If the toothpick still has wet dough on it, add another 2 minutes to you baking time, and check on it. Once the toothpick comes out with little or no crumbs, your bread is done and can be removed from the oven.
Remove the bread from the pan and place on a cooling rack. Be sure to cool the bread completely before adding the glaze.
GLAZE:
In a small bowl whisk together the milk and powdered sugar for a smooth, medium-thin consistency. Drizzle over the cooled bread. Let the bread sit for about 30-45 minutes so the glaze can set up.
Glazing Tip: Drizzle the bread on the cooling rack. Beneath the rack, place a sheet of either wax paper or parchment paper to catch the drips…..easy clean-up!
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OTHER VIDEOS TO WATCH:
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KITCHEN TOOLS USED IN TODAY'S VIDEO:
Pyrex Glass Bowl Set: amzn.to/3D4WITa
Clear Glass Prep Bowls: amzn.to/3ip66sQ
Pyrex Glass Measuring Cup Set: amzn.to/3GrtVdI
OXO 9” Whip: amzn.to/30Ye06x
OXO Good Grips Mini Angled Measuring Cup, 2 Oz: amzn.to/3HMQGLC
Tovolo Silicone Tool Set: amzn.to/3opk9lP
Tovolo Scooper/Scraper Tool: amzn.to/3XvKrkx
Parchment Paper Sheets: amzn.to/3i69CaR
Epicurean Cutting Board: amzn.to/47zTYx0
Chef's Knife: amzn.to/3KOrJAQ
Wilton Loaf Pan: amzn.to/3E87FpG
Cooling Rack: amzn.to/44eO8yg
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