Peach and pecan bread

This is a peach version of my mango bread, with almond essence, pecan nuts and some chunks of diced peach.  I made it as a large loaf but it would be lovely in little loaf cases.  Delicious!

Ingredients

450 ml peach purée (3-4 peaches, chopped, blitzed and sieved)

4 tbsp walnut oil

7 oz caster sugar

1 tsp almond extract

8 oz self-raising flour

1 oz ground almonds

1 tsp baking powder

Pinch of salt
3 oz pecans, chopped

1 peach, diced

1 oz pecans, left whole

A good sprinkle of vanilla sugar

Method

1. Preheat the oven to 180°C.  If using a loaf tin, grease and line with baking paper.  If using mini loaf cases, arrange on a baking tin.
2. In a large bowl, mix together the peach purée, oil, caster sugar and almond extract and beat well.
3. Sift the flour, ground almonds, baking powder and salt into the peach mixture, beating to combine well.
4. Fold in the chopped pecans and diced peach.
5. Spoon the mixture into loaf tin/ cases, arrange whole pecans on top and sprinkle with vanilla sugar.
6. Bake until a cake tester comes out clean (about 45-50 for a large tin or 25-30 mins for mini loaves). 
7. Leave to cool on a wire rack for about 10 mins before removing from tin (and if slicing, allow to cool for an hour out of the tin to prevent it from crumbling).