This old-fashioned peach bread is sweet, cozy, and just spicy enough to keep things interesting. It stays moist for days (miraculously), freezes like a champ, and works with fresh or canned peaches—because we’re practical like that.
0 Drain the peaches very well. Peel if using fresh.
13 Cut in a small dice.
1 Preheat the oven to 350 degrees F.
2 Grease the bottom and sides of a 9x5 inch loaf pan and dust with flour.
3 Combine both sugars and oil in a large bowl and whisk to blend.
4 Stir the eggs, sour cream, and vanilla until smooth.
12 Combine flour, baking soda, salt, and cinnamon and mix well.
5 Add the dry ingredients to wet ingredients and mix well.
6 Fold in the chopped peaches and pecans until just combined - don't over mix!
7 Pour the batter into the prepared pan and smooth the top.
8 Bake for 50 minutes or until the sides of the bread start to pull away from the pan and top is firm to the touch.
9 A wooden skewer or toothpick inserted into the center should come out clean with no streaks of batter - or the center will read 200F when you insert an instant read thermometer.
10 Remove from the oven and let bread cool in the pan for 10 minutes.
11 Turn out onto a wire rack to cool completely.
