Today feels like fall. For the First time it Really feels like fall! (YAAAAAAY!!!)
I wore a scarf and a cardigan today and am trying to restrain myself from blowing all my money on pumpkin spice lattes. So much joy, and struggle.
Although it is starting to feel like fall, September still means we can benefit from the very end of that summer harvest- aka peaches.
Thus, I bring to you, one delicious bread recipe, perfect for the in-between season slide. Bake this bread, drink a cup of tea, wear fuzzy socks, and play outside as much as you can.
It’s the in-between season slide! So much joy.
- ½ cup chopped pecans
- 2 ½ cups flour
- ½ cup brown sugar
- ½ cup white sugar
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 2/3 cup vegetable oil
- ½ cup milk
- 2 large eggs, lightly beaten
- 1 ½ cups peeled and chopped fresh peaches
- ¾ cup freshly grated carrots
- ½ cup craisins
- Preheat the oven to 350° and lightly grease a 9 x 5 inch loaf pan. While preheating, toast your pecans in a single layer of a shallow pan for 8-10 minutes, stirring halfway through. Once fragrant, set aside and allow to cool.
- In a large bowl, combine the flour, sugars, cinnamon, baking soda, baking powder, salt, and nutmeg, stirring well.
- Add the vegetable oil, milk, and two eggs, whisking together.
- Fold in the peaches, carrots, pecans, and craisins until thoroughly mixed.
- Pour the batter into a lightly greased 9- x 5-inch loaf pan and bake for 65- 75 minutes, or until a wooden toothpick comes out clean.
- Allow the bread to cool before removing from the pan.
- Slice, eat, and enjoy!
Notes and Tips!:
- Adapted from: Southern Living, July 2011
- If you like this recipe, try these other delicious breads from ‘a rented kitchen’ by clicking on the links below!: