Peach Pecan Bread

Cream Butter and Sugar
In a large bowl, cream the softened butter and sugar until light and fluffy.

Add Eggs and Wet Ingredients
Add eggs one at a time, beating well after each addition.

Mix in the Greek yogurt and vanilla extract until combined.

Combine Mixtures
Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Fold in Peaches and Pecans
Using a spatula, gently fold in the chopped peaches and pecans.

Bake the Bread
Pour the batter into the prepared loaf pan and smooth the top.

Sprinkle with turbinado sugar if desired for a crunchy top.

Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips & Variations
Use Different Nuts: Walnuts or almonds can replace pecans for a different flavor.

Add Warm Spices: Try adding ground ginger for a spicy note.

Gluten-Free Option: Use a 1:1 gluten-free flour blend.

Extra Fruit: Add blueberries or raspberries for added freshness.

Serving Ideas: Serve with cream cheese, honey, or as a base for French toast.

Storage