Spiced peach-carrot bread with whole wheat flour, toasted pecans, cinnamon, nutmeg, ginger, and buttermilk. Moist from the carrots and peaches. From Southern Living July 2011.
I found this recipe in Southern Living from July 2011 and baked it the same afternoon. A quick bread with both grated carrots and chopped fresh peaches folded into a batter of all-purpose flour, whole wheat flour, sugar, buttermilk, vegetable oil, eggs, vanilla, cinnamon, nutmeg, ginger, baking soda, baking powder, and salt. Toasted chopped pecans stirred in last. Baked in a loaf pan at 350 degrees F (175 degrees C) for one hour.
The carrots and peaches together make the bread moist in a way that neither one alone can. The carrots grate into the batter and disappear into orange flecks. The peaches stay in soft, sweet chunks. The whole wheat flour gives the bread a nuttier crumb than a standard quick bread, and the spices, cinnamon and nutmeg and ginger, fill the kitchen for an hour. I keep making this every July when peaches are good.
Tips for Making Spiced Peach-Carrot Bread
Toast the pecans first
Spread three-quarters of a cup of pecans on a baking sheet and toast at 350 degrees F for five to seven minutes, stirring halfway. Let them cool for fifteen minutes.
Toasted pecans are crunchier and have a deeper, nuttier flavour. Raw pecans taste flat in a spiced bread.
Fold the carrots and peaches in last
After combining the wet and dry ingredients, fold in the grated carrots, chopped peaches, and toasted pecans with a spatula.
Do not over-mix. The batter should be lumpy and thick. Over-mixing develops gluten and makes the bread tough.
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Spiced Peach-Carrot Bread
Total Time: 75 minutes
Yield: 1 loaf 1x
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
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
Frequently Asked Questions
Can I use frozen peaches?
Yes. Thaw and drain them before chopping. They are softer than fresh and release more moisture, but the bread still works.
Why both flours?
One and a half cups of all-purpose flour and one cup of whole wheat flour. The whole wheat adds a nuttier, heartier texture. You can use all all-purpose if you prefer a lighter bread.
How do I store this?
Wrap in plastic and keep at room temperature for up to three days. It also freezes well for up to a month. Slice before freezing for easy portions.