CAKE's!
It has been way too long since I last posted on here, so I thought I would share the spiced peach-carrot bread recipe I made today. I found it in my July Southern Living, and was really excited to find a way to use peaches (which I LOVE) and carrots (which I don't love but they came in my CSA basket this week). I might sound like Paula Deen, but it is delicious with a little bit of butter spread on your slice! And E, I think the blog needs to see pictures of your beautiful new house and all the decorating that has gone into it!
Spiced Peach-Carrot Bread
3/4 C chopped pecans
2 1/2 C all-purpose flour
1 C sugar
1 t. ground cinnamon
3/4 t. baking soda
1/2 t. salt
1/4 t. ground nutmeg
1 1/2 C peeled and chopped peaches
3/4 C freshly grated carrots
2/3 C vegetable oil
1/2 C milk
2 large eggs, lightly beaten
Preheat oven to 350 degrees. 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.
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 at 350 degrees for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 5 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).
