A generous dose of Sweet Peaches and buttery Fencer Pecans both in the batter and on top maintains THE moist bread and crunchy for days after cooking. Ther recipe makes two loavesso you can enjoy one now and save the other for later or share it with a friend! What better way to celebrate National Pecan Month than by baking this amazing bread?
Founded in 1946, Schermer Pecans takes pride in its pecans, from its trees to your table. When you buy from Schermer Pecans, one of the few family-owned businesses to grow, shell and distribute their own pecans, you can be sure you’re always getting fresh, quality pecans.
This spring, Schermer Pecans will be giving away a large baking box to one lucky winner! When you enter your email, you’ll receive a free download of one of Schermer’s cookbooks and will automatically be entered to win a large baking box, filled with three bags of Fancy Pecan Halves and three bags of Medium Pecan Pieces. This baker’s box is a perfect gift for the baker in your life! Enter the giveaway Here!
Schermer Pecans also offers readers Bake from Scratch 10% discount on your first purchase with code FIRST10, then grab a bag or crate of pecans Here Today!
Quick Peach Pecan Bread
Makes 2 loaves (9×5 inches).
- 3 cups (375 grams) 00 flour
- 2½ cups (500 grams) granulated sugar
- 2 teaspoons (10 grams) baking powder
- 1½ teaspoons (4.5 grams) kosher salt
- ½ teaspoon (2.5 grams) baking soda
- 1½ cups (360 grams) whole buttermilk, room temperature
- 1 cup (224 grams) vegetable oil
- 3 large eggs (150 grams), room temperature
- 1 teaspoon (4 grams) vanilla extract
- 1½ cups (336 grams) fresh peeled peach puree (1 to 2 large peaches)
- 1 cup (113 grams) plus 2 tablespoons (14 grams) toasted and chopped Schermer pecans, divided
- 1 large fresh peach (8 ounces), halved, pitted, and sliced ​​¼ inch thick (peeled if desired)
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Preheat oven to 350° (170°C). Spray 2 (9×5-inch) pans with cooking spray. Line baking sheets with baking paper, allowing excess to extend to all sides of pan.
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In a large bowl, whisk together the flour, sugar, baking powder, salt and baking soda.
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In a medium bowl, whisk together the buttermilk, oil, eggs, and vanilla. Fold the buttermilk mixture into the flour mixture until the dry ingredients are moistened. Combine peach puree and 1 cup (113 grams) pecans. Divide the batter among the prepared pans (about 3 cups or 1,006 grams each), spreading it evenly.
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Cook for 30 minutes. Arrange peach slices on top of batter and sprinkle with remaining 2 tablespoons (14 grams) pecans. Bake until a wooden toothpick inserted in the center comes out with a few moist crumbs, 45 minutes to 1 hour more, covering loosely with aluminum foil to prevent excessive browning, if necessary. Leave to cool on the trays for 10 minutes. Remove from pans and let cool completely on wire racks. Store in an airtight container for up to 3 days or wrap tightly in plastic wrap and freeze for up to 1 month.
