Wednesday, July 24, 2013

Spiced Peach-Carrot Bread Recipe

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
















      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.

  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.

  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).



Source:  Ellen J. Cook, McCormick, SC.


  1. While that bread looks so good, I'm afraid fresh peaches wouldn't last long enough to go into something baked.

  2. Delicious! I love putting peaches in baked goods, but I've never tried them in bread.


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