Quick: Spiced Peach-Carrot Bread
Source of Recipe
Southern Living, July 2011
Recipe Introduction
This recipe won first place in the side-dish category in South Carolina's 2009 Annual Peach-Off Contest.
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
Recipe
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.
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.
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.
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