Spiced Peach-Carrot Bread

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).