Peach Pecan Bread

Laura Frantz Garden, Home, My Kentucky Kitchen, Recipes, Uncategorized

This quick bread is so rich and dense it tastes more like old-fashioned pound cake to me. I especially like the instructions to stir peaches in with a wooden spoon:) Though banana bread has long been a favorite, my husband prefers this every time…

3 cups organic all-purpose flour
1 teaspoon sea salt
1 teaspoon soda
1 teaspoon cinnamon
4 eggs
2 cups organic white sugar
1 cup coconut oil
3 cups fresh ripe diced peaches
1-1/2 teaspoons vanilla
1 cup chopped pecans

3 tablespoons coconut palm sugar
2-1/2 tablespoons coconut oil
½ teaspoon cinnamon
Dash salt

Preheat oven to 350 degrees.
Mix first four ingredients and set aside.
With mixer, cream eggs, oil, sugar, & vanilla.
Slowly add in dry ingredients.
Stir in diced peaches with a wooden spoon.
Divide batter between two greased loaf pans.
In separate bowl, combine pecans, coconut palm sugar, oil, cinnamon, and salt then sprinkle on top each loaf.
Bake 1 hour.

Happy Baking!

*I do skin my peaches and make both loaves & muffins. Freezes well.

From Garden of Life