Peach Pecan Quick Bread with Caramel Glaze

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This peach pecan bread with fresh peaches and toasted pecans has a delicious glaze which adds the perfect sweetness.

Course Bread, Breakfast, Snack

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings slices

Calories 265kcal

Cost $3

2 cups chopped pecans, toasted
5 cups all-purpose flour
2 tsp ground cinnamon
1- 1/2 tsp baking soda
1 tsp baking powder
1 tsp Salt
1/2 tsp nutmeg
1/2 tsp ginger
1 1/3 cup vegetable oil
4 large eggs
1 cup milk
2 cup Sugar
5 cups peaches, peeled and chopped Wait until everything else is prepared so they don't brown

Important! You must have a mixer that can effectively handle 5 cups of flour! If you don’t, halve this recipe!
Toast pecans in a single layer in a shallow pan for 10 minutes, do not preheat the oven. Turn the oven on to 350 degrees F and place pecans in oven while preheating. They are perfect after 10 minutes. Cool. Chop.
Prepare pans. Either use no-stick spray or grease and flour 3 9x5" loaf pans
Stir together flour and the next 6 ingredients in a large bowl.
Add oil, milk and eggs to a mixing bowl. Mix thoroughly. Then add sugar and mix again.
Incorporate dry ingredients quickly. Do not over beat.
Now you can chop peaches. Peel peaches. Cut into chunks.
Add peaches and toasted pecans, hand stirring just until moistened.
Spoon batter into prepared pans. Fill 2/3’s full.
Bake at 350 for 1 hour 10 minutes. Test for done-ness. When a long metal or wooden pick is inserted in the center comes out clean, they are done. Cool in pan on a wire rack 5 to 10 minutes. Remove from pan to wire rack and cool completely.
To freeze; cover with Plastic wrap and the with aluminum foil or freezer paper. The crust will not be as crispy after they are thawed.

Add 1 tablespoon milk, and vanilla to the powdered sugar and stir until lumps are gone. Add more if required to achieve your desired consistency.

General Baking Tips:

Always measure dry ingredients with a dry measuring cup. Measure with dry measuring cups or weigh dry ingredients.

Always measure liquid ingredients with liquid measuring cup

Never break eggs directly into recipe ingredients. Break eggs into a separate bowl, in case you get any shells, so that you can pull them out.

Make sure that you know what temperature your oven is set at. Buy an oven thermometer and check oven temperature regularly.

Always check baked goods, like cakes or quick breads with cake tester, placed in center. If the tester comes out clean, it’s done.