Moist quick bread studded with fresh peaches and crunchy pecans—perfect for summer brunches or cozy breakfast treats!

Scale

2 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1/4 cup plain Greek yogurt

1 tsp vanilla extract

1 1/2 cups fresh peaches, chopped

1/2 cup chopped pecans

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1. Preheat oven to 350°F and grease a 9×5″ loaf pan.

2. In a bowl, whisk flour, baking soda, salt, cinnamon, and nutmeg.

3. In another bowl, cream butter and sugar until fluffy. Beat in eggs.

4. Stir in yogurt and vanilla until smooth.

5. Add dry ingredients until just combined.

6. Fold in peaches and pecans gently.

7. Pour batter into pan, sprinkle extra pecans on top.

8. Bake 55–65 mins or until toothpick comes out with moist crumbs.

9. Cool 10 mins in pan, then transfer to wire rack.

Dice peaches evenly to avoid large fruit chunks.

Lightly flour peaches before folding to prevent sinking.

Check bake at 55 mins as oven times vary.

Wrap and freeze slices for up to 3 months.