Recipe

Peach and pecan loaf

Sweet juicy peaches and crunchy pecans are swirled through this light and fluffy cinnamon-spiced loaf. Serve warm or cool with a generous spread of butter for a delicious morning tea.

Jun 29, 2014 2:00pm
  • 20 mins preparation
  • 1 hr 10 mins cooking
  • Makes 20 Slice
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Ingredients

Peach and pecan loaf
  • 410 gram can sliced peaches in juice, drained
  • 2/3 cup wheat bran cereal
  • 1 1/2 cup self-raising flour
  • 1 teaspoon ground cinnamon
  • 2/3 cup lightly packed brown sugar
  • 60 gram margarine, melted
  • 2 eggs, at room temperature
  • 1/2 cup skim milk
  • 1/3 cup chopped pecans
  • 1/2 cup dried fruit medley
  • 5 pecans, to decorate
  • 2 teaspoon sugar-free apricot fruit spread, heated, to serve

Method

Peach and pecan loaf
  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease and line a 19 x 9cm (base measurement) loaf pan with baking paper, extending paper at long sides for handles. Reserve 6 peach slices. Chop remaining peaches coarsely.
  • 2
    Process bran to make fine crumbs. Transfer to a large bowl. Add flour, cinnamon and sugar. Stir to combine. Whisk together margarine, eggs and milk in a medium jug. Pour into flour mixture. Stir until well combined.
  • 3
    Stir chopped peaches, chopped pecans and fruit medley into bran mixture. Spoon into prepared pan; smooth surface. Arrange reserved peach slices and extra pecans over top. Bake 1 hour 10 minutes, or until a skewer inserted at centre cornes out clean. Cool in pan 5 minutes. Transfer to a wire rack. Brush with warm spread. Serve cut into pieces.

Notes

Loaf is at its best if made on the day of serving. You can serve it warm or at room temperature. Cover loaf with foil if over browning in oven.

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