Fresh Peach and Pecan Quick Bread (giveaway winner announced)

I tend to shy away from baking quick breads for two reasons, 1) the amount of sugar and oil in the recipes shocks me and, 2) if I’ve not given the bread away, I will sliver them to death because they truly do taste so good!

Many years ago my childhood best friend gave me a recipe for strawberry bread.  She forewarned me of the amount of oil – 1 1/2 cups! and the amount of sugar – 2 cups!  She followed the warning stating that despite the huge amounts of oil and sugar, I had to make is as it was well worth it!

I made it often through the years for brunches and gift-giving always receiving rave reviews and requests for the recipe.  I’d feel somewhat like a hypocrite, baking what appears to look healthy with fresh fruit and nuts, while knowing about all the oil and sugar.  Especially when friends shared how they enjoyed it with their morning coffee.  Kinda like the early years of the mega muffin craze containing lots of “healthy” ingredients along with just too much sugar!

I ran across this recipe after my move and decided to give it a fresh, healthy update.  I’ve been using  Tropical Traditions Virgin Coconut Oil in several recipes replacing vegetable oil.  Since the FDA does not want us to discuss the health benefits of coconut oil on a page where it is being sold or given away, here is the best website to read about the health benefits of coconut oil.

I did reduce the amount of oil to 1 cup and added in 1/2 cup of Gerber baby fruit peaches, which has been my secret to adding extra flavor in baking and quick breads and as a replacement for fats.  I also replaced the white sugar with turbinado, raw sugar, using 1 cup instead of 2 and switched from white flour to a white wheat flour.  Honestly, the flavor and texture did not suffer in anyway.  The bread remained moist and great tasting.

Baking mini loaves instead of just one large lets me enjoy one or two with my guests and then send them home with a little gift!

 

Fresh Peach and Pecan Quick Bread

3 cups white whole wheat flour

1 teaspoon baking soda

1 teaspoon Kosher salt

1 tablespoon ground cinnamon

1/4 teaspoon ground cloves

1/8 teaspoon freshly grated nutmeg

1 cup turbinado sugar (raw)

4 eggs, beaten

1 cup Virgin Coconut Oil (I used Tropical Traditions)

1/2 cup baby peaches

2 generous cups peaches, peeled and diced tiny

1 cup pecans, chopped

Preheat oven to 350 degrees.  Grease two 8 x 5 loaf pans or four 4 x 6 mini loaves.

Combine dry ingredients.  Add eggs, oil, baby peaches and pecans.  Stir just until ingredients are moist.  Spoon batter into loaf pans.  Bake for 60-70 minutes for the large pans or 50-60 minutes for the mini loaves.  Cool in pans 5 minutes, remove and cool on wire rack.

And now for the winner…….

Gold Label Virgin Coconut Oil - 32 oz.of a 1 quart of Gold Label Virgin Coconut Oil …….

Kathleen !

Tropical Traditions will be emailing you directly for shipping information.  Congrats!

 

 

 

 

 

34 thoughts on “Fresh Peach and Pecan Quick Bread (giveaway winner announced)

    1. I’m so glad you’ll be trying it out! Just remember it will firm up when chilled so in baking with it and pouring it into cold ingredients, like eggs or milk, it will become solid chunks, so I will add it to the dry ingredients to prevent this. If you find any tips after using it, let me know!

    1. I agree as you mentioned about makeover recipes – those that you’d rather just go without than sacrifice the taste and/or texture. I’ll still bake desserts that just have to have real butter, sugar, cream….but with those a little taste or two goes a long way and is completely satisifying!

  1. As I was reading this I was wondering if you’d be able to substitute coconut oil for regular oil to make this more healthy. The loaves look delicious and your guests are blessed to be going home with a little gift xx

    1. I was pleased that the peaches stayed in nice little bits and soft; I had thought maybe they would breakdown more but most likely as my peaches were just purchased, still firm and ripe, just not overly ripe.

    1. I’ve never made peach bread before either come to think of it! I’ve mostly made this with strawberries and apples another time. My guests loved the flavor and thought it was so fitting for my new move to Georgia!

  2. Your loaves look rustic gorgeous rising in the oven – I can smell them from here! I agree, fruit is a wonderful way to sub in natural sugar in baking… I often use apple sauce and banana – peaches are a great idea. I’m swooning over the mixture of spices you’ve got going on here Linda… I’m not kidding when I say I can smell it from here (and taste it too!).

    1. There’s something about bread baking that we can all imagine the aromas! I remember when I was selling my home in Ohio, I would bake bread right before the open houses so that my home could have that cozy feeling! Back then I used my bread machine….it sure did come in handy!

  3. Pecans AND peaches in one loaf? You really have taken Georgia to heart, Linda. Your improved loaves do sound delicious and I like that you’ve been able to reduce the sugar in your recipe. Good tip about using baby food, as well. The biggest surprise, though, was that when people visit, you feed them and send them home with treats like these loaves. Lucy & Max are checking their calendars and you can expect us ASAP.

    1. You know what they say John, When in Rome, Do as the Romans do….” so I’m adapting myself as best as I can! (through food!) I picked up the baby food trick from when I had babies. I was making a potato soup and it seemed to liquidy, so I grabbed one of their jars of pureed veggies and through it in! Perfect 🙂 I’ll pick up a few jars at the store just to keep on hand. But keep on the safe side with fruits, some baby food is nasty!!

      John, I’ll not only send you home with a treat, but yes, Lucy and Max will get some homemade biscuits as well!!

  4. I am already craving this bread and wishing I did have a slice right now with a cup of coffee. I LOVE the healthy changes you made and have a jar of coconut oil waiting for use. Peach and pecan…must have smelled amazing baking!

    1. Thamk you Geni, wish we were sharing a slice over coffee together! I’ll be looking forward to seeing what recipes you make with your coconut oil. I’ve been using it quite a bit lately….if I’m not using olive oil!

  5. LOVE the chunks of peaches in your bread! I too substitute coconut oil in all my baked goods, always fabulous results. Hadn’t considered using Gerber baby peaches before, what a great idea to add more concentrated flavor. Now all I need is a second cup of coffee and I’m set! 🙂

    1. Glad to hear you’ve been switching to coconut oil too. I think you agree as well, it really doesn’t impart a significant “coconut” flavor into baked items. Though, it’s not a bad thing either. I’d like to hear back if you end up using baby fruit!

  6. What lucky guests! And I’d never thought of using peaches in a quick bread, a great idea and I love your healthy twists. I used most of my peaches this year in cakes and ice cream…not so healthy, but next time I get my hands on some fresh peaches, I’m going to try this! Great use for local ingredients…except the coconut oil, of course, that’s not local! 😉

  7. Peaches and pecans are a fabulous combo! You’ll have tons of new friends all of GA soon if you keep giving away treats like this! 🙂 I love the baby food idea. That is so clever! And your mini loaf pans are adorable!

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