Photo: Jim Franco; Styling: Joe Maer
Hands-on Time
15 Mins
Total Time
2 Hours 50 Mins
Yield
Makes 1 loaf

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

How to Make It

Step 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.

Step 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.

Step 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).

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Ratings & Reviews

wirose's Review

LisaHeffner
September 16, 2014
N/A

AlisonMarie7's Review

Pumpkin1944
August 16, 2013
N/A

LisaHeffner's Review

wirose
September 28, 2011
Really great recipe. I made it exactly as the recipe stated except I omitted the pecans because my family doesn't care for nuts. It was wonderfully moist and flavorful. Keep leftovers in the fridge though. It was very moist so it spoils quickly.

stl4010's Review

amyallen
July 29, 2011
Delightful summer treat! I substituted whole wheat flour and applesauce for the oil and it was moist and delicious.

amyallen's Review

AlisonMarie7
July 07, 2011
Nice surprise with the diced peaches. We love carrot cake and the peaches added a summer/fresh taste. Gave away loaves to friends who loved it as well!

Pumpkin1944's Review

stl4010
June 29, 2011
N/A