Peach Walnut Bread

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I’ve been having a hard time baking lately.   Whenever my little man is up one of us is with him and whenever he is sleeping we have to be quiet so we don’t wake him up.  This leaves very little time for baking and I really miss it!

One thing I’ve been able to bake is quick bread.  It only takes a few minutes to whip up and then I put it in the oven.  It takes about an hour to bake but I can pull it out of the oven whether or not the baby is awake or asleep.  We love different fruit quick breads because they are great for breakfast or as a snack.

I recently got a bunch of peaches on sale and they were just sitting on the counter begging to be used.  I decided to put them in a quick bread.   I also had some walnuts in the cupboard and thought they would add a nice crunch and some flavor to the bread.

The bread baked up quickly and smelled delicious.  When it came out of the oven I put it on a rack to cool then I cut it into slices.   I served it as a dessert with a cup of coffee and it was perfect.  The sweetness and spices in the bread paired perfectly with the rich, hot coffee.  I can’t wait to have a slice of this bread for breakfast tomorrow!

Peach Walnut Bread

It only takes a few minutes to mix up this delicious peach walnut bread.

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Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Author: Hezzi-D

Ingredients

• 3/4 c. sugar
• 1 stick butter softened
• 2 eggs
• 1 teaspoon vanilla
• 1 c. milk
• 2 c. flour
• 2 teaspoons baking powder
• 1 c. pecans chopped
• 2 c. peaches diced
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg

Instructions

• Preheat the oven to 350 degrees. Spray a bread pan with cooking spray.
• In a large bowl cream together the sugar and butter. Add in the eggs and vanilla and mix well.
• In a medium bowl combine the flour and baking powder. Mix well.
• Add the flour mixture to the butter mixture along with half of the milk and mix well. Add in the remaining milk and stir until combined.
• Add the pecans, peaches, cinnamon, and nutmeg, and mix until just combined.
• Pour into the prepared pan and bake for 1 hour.
• Remove from the oven and cool for 10 minutes. Run a knife around the edges of the pan and remove the bread to a wire rack to cool completely.

Notes

A Hezzi-D Original recipe