Spiced Peach-Carrot Bread

Spiced Peach-Carrot Bread Recipe
Photo: Jim Franco; Styling: Joe Maer
This spiced peach-carrot bread recipe won first place in the side-dish category in South Carolina's 2009 Annual Peach-Off contest.


Makes 1 loaf
Total time: 2 Hours, 50 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 15 Minutes
Total: 2 Hours, 50 Minutes


3/4 cup chopped pecans
2 1/2 cups all-purpose flour
1 cup sugar
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/2 cups peeled and chopped fresh, ripe peaches
3/4 cup freshly grated carrots
2/3 cup vegetable oil
1/2 cup milk
2 large eggs, lightly beaten


1. Preheat oven to 350°. 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.

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).

Ellen J. Cook, McCormick, South Carolina,

Southern Living

July 2011
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