Peachapalooza continues in my household as I experiment with Georgia peaches.
Next up…peaches for breakfast.
Spiced Peach Bread
Makes 1 9-inch loaf (or 3 mini loaves)
Modified from Southern Living magazine
1 cup pecans
2 1/2 cups all-purpose flour
1 cup sugar
2 tsp cinnamon
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground ginger
2 fresh peaches, peeled, pitted, and diced
3/4 cup freshly grated carrots
1/3 cup natural applesauce
1/3 cup canola oil
1/2 cup milk
2 large eggs, lightly beaten
Preheat the oven to 350 degrees F. Bake pecans in a single layer in shallow pan for about 8 to 10 minutes, or until toasted and fragrant.
Cool 15 minutes and coarsely chop.
Stir together flour and next 6 ingredients in a large bowl.
Add diced peaches.
Stir in remaining ingredients, including toasted pecans, just until dry ingredients are moistened.
Spoon batter into a lightly greased 9 x 5-inch loaf pan or 3 mini loaf pans.
Bake for 1 hour to 1 hour and 10 minutes or until a tester inserted comes out clean. Cool in pan on wire rack for about 5 minutes. Remove from pan and let cool completely on wire rack.