Photo: Jim Franco; Styling: Joe Maer
Hands-on Time
15 Mins
Total Time
2 Hours 50 Mins
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).

You May Like

Ratings & Reviews

wirose's Review

September 16, 2014

AlisonMarie7's Review

August 16, 2013

LisaHeffner's Review

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

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

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

June 29, 2011