A couple weeks ago when I picked up our CSA at the farmer's market I perused the rest of the market and ended up buying some peaches. I've always wanted to make peach cobbler, but I still haven't. Instead I made this peach carrot bread because we got a bunch of carrots in the CSA too. It's been a while since I made a yummy loaf. Dan's been making a lot of soda bread these days, which I love. I think I could probably eat bread and cheese for the rest of my life and be happy. Also because bread + cheese = pizza, so that works out nicely. But slices of cheese on bread is also my favorite. But I digress: Peach Carrot Bread.
Lately I've been having trouble getting my banana bread to turn out right, so I'm taking a break from banana bread to make some other breads. I see zucchini bread around all the time, but I don't think I've ever had it, so that's definitely a bread that's on my list to make soon. After we harvested apples last summer I made some apple carrot bread, but I think this peach carrot bread is even better.
1. Preheat oven to 350°. Stir together flour, sugar, cinnamon, baking soda, baking powder, salt, and nutmeg in a large bowl; add peaches, carrots, veggie oil, milk, and eggs, stirring just until dry ingredients are moistened.
2. Spoon batter into a lightly greased 9 x 5 inch loaf pan, or you can use parchment paper to line the pan, I've found that this works better for me. I also used two smaller loaf pans, about 8 x 4 inch pans, instead of one large 9 x 5 pan.
3. Bake for an hour and 10 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).
Welcome! We're stoked you're here. Get cozy and we hope you're inspired to create a creative and joy-filled life!