This Peach Pecan Quick Bread with Caramel Glaze is a great time saver for busy Moms and Dads dealing with the hectic Back to School Season!
It is such an easy, fast treat for the kiddies when they come in the house after school and are ravenous!
I have been using Silk® nut milks since they became available in my area!
Now, they have come up with a shelf stable line that doesn’t require refrigeration until after it is opened. So I can keep a whole cupboard full of them and not take up space in my already overcrowded refrigerator!
The other thing that I love is that they come in smaller containers so that I don’t have buy a half gallon. The single serve containers are great to take with you when you are on the go! I just chill a couple in the refrigerator! The kids grab one on the way to school and all the cups in my house are not swimming around on the floor of their car!
My “Back to School” routine is not quite as hectic as it was when the kids were little. I don’t have to make them breakfast every morning but there is still all of the back to school shopping and running around.
The thing that I do need to have is tons of handy, quick foods for them to eat! (and they eat a lot!) With 17 year old, (high schooler) and 27 year old, (college) boys/ men (? Frightening, I’m that old! 🙂 ) in the house, as you can probably imagine, they don’t cook too much! It’s a grab-and-go operation!
This Peach Pecan Quick Bread is fast and easy for them to grab on the way out of the door in the morning. It’s also great when they get home because, if you have kids, you know they are starving when they get home from school!
It’s great for me because it is so easy and fast to make, it only takes me about 15 minutes active time. Then there is the added bonus of no dirty dishes to wash, when they wolf down some cereal and leave the bowl in the sink!
The caramel glaze on this Peach Pecan Quick Bread really kicks it up to a whole new level! And remember, it’s totally dairy free! Here is a great compilation of recipe ideas for Silk® products!!
Due to my background in horticulture, I had several readers request a tutorial on Vegetable Gardening. So if you have interest in the subject, these posts are packed full of information about how to get that big harvest by the end of the season! Don’t miss my How to Start a Garden Series! The first part is Planning Your Garden! Second is Preparing the Garden Site. The third is Choosing Plants and Planting Your Garden. The fourth is Garden Maintenance, and the last is Harvesting a Garden and Preserving the Harvest, this post has over 100 FREE recipes for preserving your harvest!
I hope you enjoyed today’s post for Peach Pecan Quick Bread! Do me a huge favor and share this to all of your social media! Don’t forget to check out Silk® on all of their social media too! At Twitter and Pinterest and Instagram!
Enjoy! And have fun cooking!
Peach Pecan Quick Bread with Caramel Glaze
- 2 cups chopped pecans, toasted
- 5 cups flour
- 2 tsp cinnamon
- 1- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 2 cup sugar
- 5 cups peaches, peeled and chopped Wiat until everything else is prepared so they don't brown
- 1 1/3 cup vegetable oil
- 1 cup Silk® Unsweetened Vanilla Almondmilk
- 4 large eggs
- 1/2 cup confectioner's sugar
- 1-2 tbsp Silk® Almondmilk and Cashewmilk with Caramel
- Important! You must have a mixer that can effectively handle 5 cups of flour! If you don’t, halve this recipe!
- Toast pecans in a single layer in a shallow pan for 10 minutes, do not preheat the oven. Turn the oven on to 350 degrees F and place pecans in oven while preheating. They are perfect after 10 minutes. Cool. Chop.
- Prepare pans. Either use no-stick spray or grease and flour 3 9x5" loaf pans
- Stir together flour and the next 6 ingredients in a large bowl.
- Add oil, milk and eggs to a mixing bowl. Mix thoroughly. Then add sugar and mix again.
- Incorporate dry ingredients quickly. Do not over beat.
- Now you can chop peaches.
- Add peaches and toasted pecans, hand stirring just until moistened.
- Spoon batter into prepared pans. Fill 2/3’s full.
- Bake at 350 for 1 hour 10 minutes. Test for done-ness. When a long metal or wooden pick is inserted in the center comes out clean, they are done. Cool in pan on a wire rack 5 to 10 minutes. Remove from pan to wire rack and cool completely.
- To freeze; cover with Plastic wrap and the with aluminum foil or freezer paper. The crust will not be as crispy after they are thawed.
- Add 1 tablespoon Silk® Almondmilk and Cashewmilk with Caramel and stir until lumps are gone. Add more if required to achieve your desired consistency.
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