Most Saturdays I head for the farmer’s market as soon as I wake up, as a lot of things sell out early. For the last year or so, I also treat myself to a couple of pastries from Black Rooster Bakery – including my favorite croissant, which is a very traditional Parisienne style that I crave. Twice in the last couple of weeks, they didn’t have my croissant, and I opted instead for a peach pecan scone.
Tuesday nights I play mah jongg with a group of women, and sometimes I like to bring dessert. Last week I made this Cannoli Pound Cake. This week, I was trying to decide what to make and I think the scone popped in my head, because as soon as I thought “Peach Pecan Bread” I was filled with a sense of wonder, and excitement.
Rather than looking online for a recipe, I decided to adapt my Strawberry Loaf Cake recipe, making a lot of changes. I substituted turbinado sugar for the granulated sugar, wanting a little caramel flavor but not the rich molasses of brown sugar. I wanted to add some crunch along with the turbinado, and subbed in some semolina flour for some of the all-purpose. I also added some vanilla extract and cinnamon for flavor.
It made a nicely rustic textured bread, with good flavor. It got good reviews from its tasters – some wanted more peaches throughout and thought it would benefit from more cinnamon and vanilla (neither were really detectable) and others thought it was great as it is. In the recipe below, these are given as ranges, for you to choose which options appeal more to you. Also, please read the notes on the recipe for substitution notes. Enjoy!
- 2 sticks butter, softened
- 1-1/2 cups turbinado sugar, plus extra to sprinkle on top (see note)
- 5 eggs
- 2 teaspoons vanilla
- 1-3/4 cups all purpose flour
- 1 cup semolina flour (see note)
- 5 teaspoons baking powder
- 1-1/2 teaspoons salt
- 1-3 teaspoons ground cinnamon
- 2-4 cups medium to fine diced peaches, skins left on
- 1/2 cup coarsely chopped pecans