Spiced Peach Carrot Bread Recipes

SPICED PEACH CARROT BREAD

Spiced Peach Carrot Bread image

This was a 2nd place winner in the South Carolina's 2009 annual Peach-Off contest. From Southern Living

Provided by Lynette !

Time 1h40m

Number Of Ingredients 13

Ingredients

3/4 c pecans, chopped
2 1/2 c all purpose flour
1 c sugar
1 tsp ground cinnamon
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
1 1/2 c fresh ripe peaches, peeled and diced
3/4 c carrots, grated
2/3 c vegetable oil
1/2 c milk
2 large eggs, beaten

Steps:

1. Preheat the oven to 350°F Bake the pecans in a single layer in a shallow pan for 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
2. Stir together the flour and next 6 ingredients in a large bowl; add peaches, next 4 ingredients and the toasted pecans, stirring just until the dry ingredients are moistened. Spoon the batter into a lightly greased 9 x 5 inch loaf pan.
3. Bake at 350°F for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 5 minutes. Remove from the pan to the wire rack and cool completely. (about 1 hour).

SPICED PEACH-CARROT BREAD

Spiced Peach-Carrot Bread image

Make and share this Spiced Peach-Carrot Bread recipe from Food.com.

Provided by ratherbeswimmin

Categories Quick Breads

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 13

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 chopped fresh ripe peaches
3/4 cup freshly grated carrot
2/3 cup vegetable oil
1/2 cup milk
2 large eggs, lightly beaten

Steps:

Preheat oven to 350 degrees.
Bake pecans in a single layer in a shallow pan 8-10 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.
Bake 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.

Nutrition Facts : Calories 343.6, Fat 18.5, SaturatedFat 2.5, Cholesterol 32.4, Sodium 213.7, Carbohydrate 40.9, Fiber 2, Sugar 19, Protein 5

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