A delightful peach and pecan loaf perfect for breakfast or a sweet treat.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated for even baking.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Sifting the dry ingredients can help avoid lumps.
In another bowl, mix the egg, buttermilk, melted butter, orange peel, diced peach, and brown sugar until well combined.
Use a whisk to ensure the wet ingredients are thoroughly blended.
Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
Overmixing can lead to a dense loaf.
Fold in the chopped pecans.
Ensure the pecans are evenly distributed throughout the batter.
Spoon the batter into two greased 8x4-inch loaf pans.
Grease the pans thoroughly to prevent sticking.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Check the loaves at 50 minutes to avoid overbaking.
Allow the loaves to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the loaves from becoming soggy.
Slice and serve the loaves. Enjoy your homemade peach pecan breakfast loaf!
Serve with a dollop of whipped cream or a drizzle of honey for extra indulgence.
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