A deliciously moist bread made with ripe peaches and crunchy pecans, perfect for breakfast, a snack, or dessert.

2 ripe peaches, peeled and chopped

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 cup brown sugar

1/4 cup granulated sugar

1/2 cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

1/4 cup milk

1/2 cup chopped pecans

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Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
In a small bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Stir until just combined.
Gently fold in the chopped peaches and pecans.
Pour the batter into the prepared loaf pan and spread it out evenly.
Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

To store, wrap the bread in plastic wrap or store it in an airtight container at room temperature for 2-3 days.

If you want to freeze the bread, wrap it tightly in plastic wrap and foil. It will keep in the freezer for up to 3 months.

If you don't have peaches, you can substitute with other fruits like apples, pears, or berries. Adjust the baking time accordingly for denser fruits.