Peach and Carrot Bread

I cannot resist colorful and ripe freestone peaches from South Carolina so I bought another box at the Farmer's Market. I couldn't wait to take large savoring bites of a large peach and yet another peach only to finally wipe the juice off my chin with a huge paper towel.

This is the end of the season for peaches and the end of the summer is near as well.


But I want to taste the peaches later on the season, so I peeled them and cut them up and put them in the last few jars available, poured a sugar/water solution over them, added some spice, and gave them a water bath.

I still had peaches left over and I checked out some recipes on line and this is one for a Carrot and Peach Bread using 1 and 1/2 cup peeled and chopped peaches, 3/4 chopped pecans, and 3/4 cups grated carrots.

Mix the dry ingredients together:
2 and 1/2 cups flour (and more, maybe)
1 tsp cinnamon
3/4 baking soda
1/2 tsp salt
1/4 tsp nutmeg

Slightly beat 2 or 3 eggs together (use 3 if the eggs are small)
Add 1 cup sugar, 2/3 cup canola oil, and 1/2 cup low fat milk

Stir it all together and pour into two greased glass oven proof glass containers and bake for, at least, 1 hour at 350 F degrees.  Let cool, cover with a towel, and enjoy for breakfast the following morning.  I served a generous slice of bread with cream cheese and my husband nodded his approval.

This is the best bread I've made.  It seems like a lot of ingredients but  I happened to have them available.

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