Options

Format:
Include:
PRINT
See more
Photo: Jim Franco; Styling: Joe Maer Photo by: Photo: Jim Franco; Styling: Joe Maer

Spiced Peach-Carrot Bread

This spiced peach-carrot bread recipe won first place in the side-dish category in South Carolina's 2009 Annual Peach-Off contest.

Southern Living JULY 2011

  • Yield: Makes 1 loaf
  • Hands-on: 15 Minutes
  • Total: 2 Hours, 50 Minutes

Ingredients

  • 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

Preparation

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).

advertisement

Go to Full Version of

Spiced Peach-Carrot Bread Recipe

advertisement