Peaches with My Coffee

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.