Southern Peach Bread with Pecan Praline Topping is a delightful Southern quick bread that bursts with juicy peach flavor and sweet pecan praline goodness. It offers the perfect balance of tender crumb, fruity brightness, and a crunchy, caramelized topping that elevates each bite. Whether you’re baking for brunch, dessert, or a cozy snack, this easy-to-follow recipe delivers warmth, nostalgia, and comfort—all in just over an hour. Let’s dive in!
Why You’ll Love This Recipe Name
- Creamy sour cream and fresh peaches make the bread irresistibly moist.
- The pecans in both the batter and praline topping add a satisfyingly nutty crunch.
- Rich caramel-like drizzle is made simply with butter and sweetened condensed milk—no fuss required!
- Perfect for showcasing seasonal peaches or enjoying year‑round with frozen fruit.
Ingredients
- ½ cup vegetable oil or olive oil
- 2 large eggs
- 1 cup granulated sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 large peach, finely peeled and diced
- ½ cup chopped pecans
- 1½ cups sifted all‑purpose flour
- 1 teaspoon baking soda
- ½ teaspoon sea salt
For the Pecan Praline Drizzle:
- 2 tablespoons unsalted butter
- ½ cup chopped pecans
- 14 oz (1 can) sweetened condensed milk
Step‑by‑Step: How to Make Southern Peach Bread with Pecan Praline Topping
- Preheat & prep pan. Set oven to 350 °F and grease an 8½×4½″ loaf pan.
- Combine wet ingredients. In a large bowl, whisk together eggs and oil. Add sugar, then sour cream, vanilla, diced peaches, and pecans; mix until blended.
- Incorporate dry ingredients. Gradually stir in the sifted flour, baking soda, and sea salt until just combined—don’t overmix.
- Bake. Transfer the batter into the greased loaf pan and bake for 50 to 55 minutes. The bread is ready when the edges start to pull away from the sides or a toothpick inserted in the center comes out clean.
- Make praline topping. While baking, melt the butter in a small saucepan over medium-high heat. Add the pecans and sauté 5 minutes. Stir in sweetened condensed milk, simmer briefly, then take off the heat and let it cool slightly.
- Finish & drizzle. Once the loaf is cool, pour the praline drizzle over the top. Slice and enjoy!
Helpful Tips
- Drain peaches well after dicing to prevent soggy batter or pale color.
- Fold gently when mixing to maintain a light, tender crumb.
- Check early, around 50 minutes, since ovens vary. Use a tester to confirm doneness.
- Cool completely before topping to ensure the praline holds shape.
Substitutions And Variations
- Swap the peach for apricots, nectarines, or thawed frozen peaches.
- For a tangy twist and extra protein, swap sour cream with Greek yogurt.
- For a sweeter bread, add a sprinkle of cinnamon or swap granulated sugar for brown sugar.
- To make it gluten-free, use a 1:1 gluten-free flour replacement.
Storage Instructions
- Keep leftovers fresh by covering and storing them at room temperature for up to two days.
- Refrigerate up to 5 days—bring to room temp before serving.
- Freeze slices in airtight containers for up to 3 months; thaw overnight in fridge.
Nutritional Information About Southern Peach Bread with Pecan Praline Topping
- Calories: 501 kcal
- Carbohydrates: 59 g
- Protein: 7 g
- Fat: 27 g (14 g saturated)
- Cholesterol: 58 mg
- Sodium: 315 mg
- Potassium: 266 mg
- Fiber: 1 g
- Sugar: 43 g
- Vitamin A: 345 IU
- Vitamin C: 2.1 mg
- Calcium: 140 mg
- Iron: 1.4 mg
Serving Suggestions
- Serve it topped with a scoop of vanilla ice cream or a generous spoonful of whipped cream.
- Enjoy with a beverage like hot coffee or sweet tea for that classic Southern comfort.
- Enhance the presentation by garnishing with chopped pecans or a fresh peach slice.
Frequently Asked Questions About Southern Peach Bread with Pecan Praline Topping
1. Can I use canned peaches instead of fresh?
Yes! Use drained canned peaches in syrup—just be sure to pat them dry to prevent excess moisture. Frozen peaches (thawed and drained) also work well.
2. What if I don’t have sour cream?
Greek yogurt or plain yogurt is a great substitute. You can also use buttermilk (¾ cup) plus a splash of oil to maintain moisture.
3. Can I make mini loaves or muffins?
Absolutely! Bake in mini loaf pans for 30–35 minutes or muffin tins for about 20–25 minutes; start checking early.
4. Is it okay to skip the pecan praline topping?
Yes—though the topping adds rich flavor and crunch. If you skip it, a simple cinnamon-sugar dusting or glaze works nicely as an alternative.
5. How do I store leftovers?
Store wrapped at room temperature for up to 2 days, or in the fridge up to 5 days. Freeze slices for longer storage.
With these answers, you’ll feel confident making perfect peach bread any time of year!
Conclusion
Thank you for baking along! I hope this Southern Peach Bread with Pecan Praline Topping brings you as much joy as it does to my kitchen. Its simplicity, fruity flavor, and that indulgent pecan praline topping make it a recipe I reach for time and again. I’m grateful to share this with fellow food lovers—your support means the world! Wishing you happy baking and delicious moments ahead. Enjoy every delicious slice!
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Southern Peach Bread with Pecan Praline Topping
- Total Time: 1 hour 5 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
Southern Peach Bread with Pecan Praline Topping is a soft, moist Southern quick bread loaded with juicy peaches and crowned with a sweet, nutty pecan praline topping. Perfect for brunch, dessert, or an afternoon treat. Try it today and share a slice of comfort!
Ingredients
For the Bread:
½ cup vegetable oil or olive oil
2 large eggs
1 cup granulated sugar
½ cup sour cream
1 tsp vanilla extract
1 large peach, finely peeled and diced
½ cup chopped pecans
1½ cups all-purpose flour, sifted
1 tsp baking soda
½ tsp sea salt
For the Pecan Praline Topping:
2 tbsp unsalted butter
½ cup chopped pecans
1 (14 oz) can sweetened condensed milk
Instructions
- Preheat & prep pan. Set oven to 350 °F and grease an 8½×4½″ loaf pan.
- Combine wet ingredients. In a large bowl, whisk together eggs and oil. Add sugar, then sour cream, vanilla, diced peaches, and pecans; mix until blended.
- Incorporate dry ingredients. Gradually stir in the sifted flour, baking soda, and sea salt until just combined—don’t overmix.
- Bake. Transfer the batter into the greased loaf pan and bake for 50 to 55 minutes. The bread is ready when the edges start to pull away from the sides or a toothpick inserted in the center comes out clean.
- Make praline topping. While baking, melt the butter in a small saucepan over medium-high heat. Add the pecans and sauté 5 minutes. Stir in sweetened condensed milk, simmer briefly, then take off the heat and let it cool slightly.
- Finish & drizzle. Once the loaf is cool, pour the praline drizzle over the top. Slice and enjoy!
Notes
Substitute Greek yogurt for sour cream for added protein.
Use frozen or canned peaches (drained and dried) if fresh isn’t available.
Make it gluten-free by swapping flour with a 1:1 gluten-free blend.
Store at room temperature for 2 days or refrigerate for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 501
- Sugar: 43g
- Carbohydrates: 59g
- Protein: 7g