Southern Peach Bread is a quick bread made without any yeast. It’s topped with a DELICIOUS Pecan Praline Drizzle – a gloriously crunchy, sweet and sticky topping – an ideal finishing sauce for any bread!
Southern Peach Bread and Praline Pecan Topping
Southern peach bread is moist and tender, and it’s perfect for breakfast, brunch or as a snack.The peach bread list of ingredients are: flour, salt, baking soda, sour cream, vegetable oil (and I used olive oil), eggs, vanilla peaches and pecans.
And Southern Peach Bread a quick bread, made without any yeast! Making a perfect fresh peach bread was much easier than I imagined. The loaf has so much flavor and the texture is so tempting! In other words, I was sold on making peach loaves!
What makes this southern peach bread even better is the decadent praline topping is made with butter, pan roasted pecans and sweetened condensed milk, which is then poured over the entire cake!
You don’t have to make the sweet pecan topping to enjoy this peach bread – it’s good as is, but on the other hand why wouldn’t you want to enjoy them together?
What kind of loaf pan do you need to make Southern Peach Bread?
You will need a medium Loaf Pan, such as this 8.5 Inch x 5.5 Inch Aluminized Steel Loaf Pan.
Can I Use Canned Peaches?
My advice is to use fresh fragrant peaches with lovely peachy color if and only if cooking it during peach season. If we are out of peach season, using canned peaches is a great alternative! Make sure to drain them well, then dice small enough to be used for the Southern Peach Bread recipe.
Do I need to sift flour to make Peach Bread?
Absolutely – make sure to sift flour before mixing your ingredients. Sifted flour, which is much lighter than unsifted flour, is easier to mix into other ingredients when forming a batter for Southern Peach Bread.
How is pecan praline topping made?
The topping is prepared by melting the butter, and then adding pecans right on the stove top and then mixing this buttery pecan mixture with sweetened condensed milk.
How do I know when the Peach Bread is done?
As you might know, altitude, ovens and the kind of baking pan you use(metal or ceramic) can alter the baking times. The times I listed in southern bread recipe are just a suggestion, and you must test your loaf before pulling it out of the oven.
- Use a toothpick and insert it into at least 2 spots across the middle of the bread to check for doneness. The toothpick should come out clean or with moist crumbs, not batter.
- Start checking at 40 minute mark and keep in mind that quick bread cooks rapidly once it’s past 40 minutes. Therefore even though you might think 5 more minutes is not going to over cook the peach bread – it will!
- Check the bread for doneness 2-3 minutes after first check in to estimate the remaining cooking time.
- Do not pull an underdone peach bread loaf out of the oven because once the middle sinks, it’s too late to fix it.
How Do I Store Southern Peach Bread?
If you live in a dry climate (with low humidity) and you are planning to eat this loaf in the next couple of days, simply wrap it in plastic and store on the counter. However if it’s humid where you are, the best option to keep the peach bread fresh is to store it in the refrigerator.
If you are looking to store the southern peach bread for months, make sure to slice it first! Next place individual peach bread slices on the cookie sheet lined with parchment paper and freeze. Once frozen, transfer into ziplock plastic bag and store in the freezer for up to two months. Defrost in the refrigerator and bring to room temperature before serving. 
Making this amazing Southern Peach Bread is so easy!
PREPARE THE BATTER by mixing vegetable oil (I used olive oil), eggs, sour cream, sugar, vanilla.
ADD fresh peaches and pecans to the batter. Peaches need to be diced in small chunks and pecans need to be chopped.
MIX peaches and pecans well into the batter.
ADD the batter to the loaf pan (use 8.5 x 4.5 inch rectangular loaf pan) or larger.
BAKE Southern Peach Bread at 350 F for 45 to 55 minutes or until a toothpick comes out clean.
How to make Pecan Praline Topping
To make the topping, preheat a small pan on medium high heat, add butter and pecans and cook them for about 5 minutes.
Next add sweetened condensed milk and stir into the butter/pecan mixture. Let the mixture cool for several minutes and then pour over the cooled cake.
More delicious Quick Bread Recipes:
Quinoa Bread with Sunflower and Pumpkin Seeds
Red Quinoa and Chia Quick Bread
Quick Pumpkin Bread with Cream Cheese Filling
Southern Peach Bread with Pecan Praline Topping
Ingredients
- ½ cup vegetable oil, (or olive oil)
- 2 large eggs
- 1 cup granulated sugar
- ½ cup sour cream
- 1 teaspoon vanilla
- 1 large peach, (finely peeled and diced)
- ½ cup pecans
- 1 ½ cups all-purpose flour, (sifted)
- 1 teaspoon baking soda
- ½ teaspoon sea salt
Pecan Praline Drizzle
- 2 tablespoon unsalted butter
- ½ cup pecans chopped
- 14 oz sweetened condensed milk, (1 can)
Instructions
- Preheat the oven to 350 degrees F.
- Prepare 8.5 Inch x 4.5 Inch Loaf Pan. Grease it with oil or oil spray.
Wet Ingredients:
- Add the eggs and oil to a large bowl and whisk together.
- Add sugar to the mixture and mix well.
- Add sour cream, vanilla chopped peaches and chopped pecans, mix well.
Dry Ingredients:
- Add sifted flour, baking soda and salt to the mixture a little at a time and mix well.
Bake:
- Pour into a prepared loaf pan and bake for 50-55 minutes or until the sides of the cake just start to pull away from the pan, or when a toothpick inserted into the center comes out clean with no streaks
Pecan Praline Topping:
- To make the topping, preheat a small pan on medium high heat, add butter and pecans and cook them for about 5 minutes.Next add sweetened condensed milk and stir into the butter/pecan mixture. Let the mixture cool for several minutes and then pour over the cooled cake.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
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