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Spiced Peach-Carrot Bread

Source of Recipe


Southern Living, July 2011



List of Ingredients



• ¾ cup chopped pecans
  
• 2½ cups all-purpose flour
  
• 1 cup sugar
  
• 1 tsp ground cinnamon
  
• ¾ tsp baking soda
  
• ½ tsp baking powder
  
• ½ tsp salt
  
• ¼ tsp ground nutmeg
  
• 1½ cups peeled and chopped fresh, ripe peaches
  
• ¾ cup freshly grated carrots
  
• 2/3 cup vegetable oil
  
• ½ cup milk
  
• 2 large eggs, lightly beaten
  






Instructions



1. Preheat oven to 350° F. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool 15 minutes.
   
   
2. Stir together flour and next 6 ingredients in a large bowl; add peaches, next 4 ingredients, and toasted pecans, stirring just until dry ingredients are moistened. Spoon batter into a lightly greased 9- x 5-inch loaf pan.
   
   
3. Bake at 350° for 1 hour and 5 minutes to 1 hour and 10 minutes, or until a long, wooden pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).
   
   Makes 1 loaf.
   
   






Final Comments


This recipe won first place in the side-dish category in South Carolina's 2009 Annual Peach-Off Contest.