Description
A carrot quickbread chock full of peaches and pecans
Ingredients
Scale
- 3/4 cup (6 oz) chopped pecans
- 1 1/2 cups (12 oz) all-purpose flour
- 1 cup (8 oz) whole wheat flour
- 1 cup (8 oz) sugar
- 1 tsp (5 ml) ground cinnamon
- 3/4 tsp (4 ml) baking soda
- 1/2 tsp (2.5 ml) baking powder
- 1/2 tsp (2.5 ml) salt
- 1/4 tsp (1 ml) ground nutmeg
- 1 1/2 cups (12 oz) peeled and chopped fresh, ripe peaches
- 3/4 cup (6 oz) freshly grated carrots
- 2/3 cup (5.3 oz) vegetable oil
- 1/2 cup (4 oz) milk
- 2 large eggs, lightly beaten
Instructions
- Preheat oven to 350F. Bake pecans in a single layer on a baking sheet for 5-7 minutes or until toasted and fragrant, stirring halfway through. Cool for 15 minutes.
- In a large bowl, stir together flours, sugar, cinnamon, baking soda, baking powder, salt, and nutmeg. Stir in peaches, followed by carrots, oil, milk, and eggs. Mix just until moistened and fold in pecans.
- Spoon batter into a lightly greased 9 x 5 inch loaf pan.
- Bake at 350F for 55-65 minutes, until an inserted toothpick comes out clean. Cool in pan on a wire rack for 5 minutes before removing from pan and cooling completely on wire rack.
Notes
from Southern Living July 2011
- Prep Time: 15 mins
- Cook Time: 60 mins