Description
This spiced peach-carrot bread combines the warm spices of fall with the fresh produce of summer, creating a delightful quick bread that’s perfect for any occasion.
Ingredients
Units
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 teaspoon (5 ml) ground cinnamon
- 3/4 teaspoon (4 ml) baking soda
- 1/2 teaspoon (2.5 ml) baking powder
- 1/2 teaspoon (2.5 ml) salt
- 1/4 teaspoon (1.25 ml) ground nutmeg
- 1/4 teaspoon (1.25 ml) ground ginger
- 3/4 cup (6 oz) buttermilk
- 1/3 cup (80 ml) vegetable oil
- 2 large eggs
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (8 oz) grated carrots
- 1 cup (8 oz) peeled and chopped fresh peaches
Instructions
- Preheat oven to 350°F (175°C). Spread pecans in a single layer on a baking sheet and bake for 5-7 minutes or until toasted and fragrant, stirring halfway through. Allow to cool for 15 minutes.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, cinnamon, baking soda, baking powder, salt, nutmeg, and ginger.
- In a separate bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Whisk until well blended.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Fold in the grated carrots, chopped peaches, and toasted pecans until evenly distributed.
- Pour the batter into a greased 9×5-inch loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
You can substitute apples for the peaches if making this bread in the fall. The bread can be frozen after cooling and served cold for a refreshing treat. The recipe is from Southern Living July 2011.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12
- Sodium: 180
- Fat: 10
- Carbohydrates: 30
- Fiber: 2
- Protein: 4
- Cholesterol: 30