Total Time
1hr 10mins
Prep 15 mins
Cook 55 mins

This is a great recipe for fresh summer peaches! Freezes well and makes a great quick breakfast, lunch box snack, etc. Fresh peaches make all the difference in flavor - if fresh isn't available, try frozen. I substitute freshly ground whole grain flour for the all-purpose. **PLEASE NOTE**. If you substitute store-bought wheat flour for the all-purpose, you do not need to add the additional amount of flour - just use the same amount as all-purpose.

Ingredients Nutrition

Directions

  1. In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in water and extracts.
  2. Stir in peaches.
  3. Combine flour, baking soda, salt and baking powder; gradually add to the creamed mixture.
  4. Stir in pecans.
  5. Pour into a greased 9-in.x5-in. x 3-in. loaf pan.
  6. Combine topping ingredients; sprinkle over batter.
  7. Bake at 350 for 50-55 minutes or until a toothpick inserted near the center comes out clean.
  8. Cool or 10 minutes before removing from pan to a wire rack.
  9. Yield: 1 loaf.

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