Description
Southern Peach Bread with Pecan Praline Topping is a moist, flavorful quick bread with fresh peaches and a rich praline topping. Perfect for breakfast, dessert, or a sweet snack.
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup fresh peaches, diced
1/2 cup sour cream
1/4 cup milk
1/2 cup brown sugar, packed (for topping)
1/4 cup unsalted butter (for topping)
1/4 cup heavy cream (for topping)
1/2 cup pecans, chopped (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour a 9x5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a large mixing bowl, cream together the granulated sugar, brown sugar, and softened butter until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and milk. Stir until just combined.
- Gently fold in the diced peaches.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
- While the bread is baking, make the pecan praline topping. In a small saucepan, combine the brown sugar, butter, and heavy cream. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is smooth.
- Stir in the chopped pecans and bring to a boil. Reduce the heat and let simmer for 3-4 minutes.
- Once the bread is done, remove it from the oven and let it cool in the pan for 10 minutes.
- Drizzle the pecan praline topping over the warm bread. Allow the bread to cool completely before slicing.
Notes
Fresh peaches work best for the bread, but canned peaches can be used if drained well.
Store in an airtight container for up to 3 days or refrigerate for up to a week.
To freeze, wrap the bread in plastic wrap or foil and store in a freezer bag for up to 3 months.
Make the praline topping ahead of time and store in the fridge for up to a week. Reheat before drizzling over the bread.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
