Hey all– I just can’t resist picking over the piles of peaches and nectarines every time I hit the market. It’s one of the best parts of August (compensation for the heat??!). We’ve been eating them every day.
Here’s a little loaf I baked, for friends who came to brunch this week. And I found it it’s even yummier toasted in the toaster oven the next day–sweet and peachy ad crunchy around the edges!
PEACH PECAN BREAD
1 cup pecans, coarsely chopped
2 large peaches, peeled, pitted, cut to chunks
2/3 cups sugar
1/4 cup whole milk (or half & half)
1/4 cup canola oil
2 cups flour
1 tsp. salt
2 tsp. baking powder
1/2 cup powdered sugar
2 to 2 tab. whole milk or half & half
Peel and cut up the peaches. Set aside. Chop the pecans. Set aside.
In a mixing bowl, stir together the sugar, milk, oil and eggs. Then mix in the flour, salt and baking powder. The batter will be a bit dry. Then fold in the peaches and pecans until it is thoroughly blended.
Spoon the batter into a standard 9″x5″ loaf pan (or I used two smaller half size pans). Pop them into a 350 degree oven for 50 to 60 minutes, until a sharp knife inserted comes out clean.
Let the bread cool 20 minutes (or more) and the whisk together the powdered sugar and milk for the glaze, and drizzle it over the bread. Slice & eat!!