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 it’s a quick bread, made without any yeast!
And 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, which is the size I used – such as this 8.5 Inch x 5.5 Inch Aluminized Steel Loaf Pan.
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 bread batter.
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.
Can I use canned peaches or peach puree?
I used fresh peach in this recipe, 1 large peach – peeled and diced. However, you can definitely use peach puree – 2/3 of a cup.
How do I store Peach Bread
This Southern Peach Bread keeps well covered in the fridge for approximately one week, or you can wrap it well in foil and store in a large ziplock bag in your freezer for up to two months.
Making this amazing 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 at 350 F for 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.
Southern Peach Bread is a quick bread made with the most decadent Pecan Praline Topping!
- 1/2 cup vegetable oil (or olive oil)
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 tsp vanilla
- 1 large peach (finely peeled and diced)
- 1/2 cup pecans
- 1 1/2 cups all-purpose flour (sifted)
- 1 tsp baking soda
- 1/2 tsp sea salt
- 2 Tbsp unsalted butter
- 1/2 cup pecans chopped
- 14 oz sweetened condensed milk (1 can)
- Preheat the oven to 350 degrees F.
Prepare 8.5 Inch x 4.5 Inch Loaf Pan. Grease it with oil or oil spray.
- 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.
- Add sifted flour, baking soda and salt to the mixture a little at a time and mix well.
- 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
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.
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