1cupfinely diced peaches peeled and mashed, approximately 2 large or 3 medium
1/2cupof vegetable or coconut oil
1 1/2cupsall-purpose flour
1/2 cuppecanschopped, you can add a few more if you love pecans
Peel and finely chop the peaches. I also like to use a potato masher to mash them up a bit too. Don't mash too much because you still want the mixture to be chunky.
Preheat the oven to 350 degrees F.
Use a non-stick baking spray with flour to grease the bottom and sides of a 9x5 inch loaf pan.
Add the sugar and oil to a large bowl and mix well.
Add the eggs, sour cream, chopped peaches, and vanilla, mix well. Add the dry ingredients, flour, baking soda, and salt to the wet ingredients and mix well. Add the pecans and mix until just combined. Don't over mix.
Pour the batter into the prepared pan. Bake for 50-55 minutes or until the sides of the cake start to pull away from the pan. Start checking when you begin to smell your bread. Try 5 minutes before you think it will be done. If it's not, check again in 5-10 minutes, depending on how underdone it is.
A wooden skewer or toothpick inserted into the center should come out clean with no streaks of batter.
Remove from the oven and let the bread cool in the pan for about 10 minutes on a wire baking rack. Then turn the bread out onto the wire rack to cool completely.
If your bread is browning too quickly before it is cooked in the middle, cover the top loosely with aluminum foil. Then allow it to cook the rest of the way.No-stick baking spray is not the same thing as a no-stick cooking spray like Pam. This baking spray is explicitly made for baking bread and cakes and always includes flour. If you don't have no-stick baking spray with flour, grease the bottom and sides of the pan with butter, then sprinkle about a tablespoon of flour on top of the butter. Tap the pan on the counter to evenly distribute the flour and cover the butter in a thin layer. Pour out any excess flour.This recipe works best with fresh peaches. But, if you are in a pinch, you can substitute frozen or canned peaches that have been drained. For something a little different, try toasting slices of this bread and topping it with melted butter. You can use a food processor to cut up your peaches, but be careful and don't over-process them. You want small pieces, not a puree.Wrap your bread in plastic wrap and put in a large freezer-friendly, air-tight, plastic storage bag. You can leave it on the counter for up to three days, five days in the fridge, or freeze for up to three months.