Spiced Peach-Carrot Bread

 

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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.

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Ingredients:

  • 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

Directions:

  1. 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.
  2. In a large bowl, combine the flour, sugars, cinnamon, baking soda, baking powder, salt, and nutmeg, stirring well.
  3. Add the vegetable oil, milk, and two eggs, whisking together.
  4. Fold in the peaches, carrots, pecans, and craisins until thoroughly mixed.
  5. 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.
  6. Allow the bread to cool before removing from the pan.
  7. Slice, eat, and enjoy!

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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!:

Thai Peanut Vegetable Dip

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Well, it is officially the holiday season! As of yesterday afternoon I had completed five exams, one college a cappella concert, and three loads of looong-overdue laundry. All of the sudden I am home with clean sheets, an evergreen tree, and it feels like Christmas.

With this beautiful holiday season comes invites, potlucks, holiday parties, and numerous family gatherings. As if there already wasn’t enough to do in the month of December, additional holiday parties means additional cooking! Thus, for the next five days I will be posting a new appetizer recipe- perfect for any holiday party or potluck!

To kick the week off- a delicious Thai Peanut Vegetable Dip! With fresh roasted peanuts, and the perfect combination of sweet and salty, this dip will be a crowd pleaser! Easy to make, healthy, and delicious, you’ve got nothing to lose!

Happy holidays! Be back tomorrow for another tempting appetizer recipe!

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Ingredients:

  • 1 cup fresh-tasting dry roasted peanuts, unsalted
  • 1/3 cup water
  • 2 teaspoons minced garlic
  • 2 teaspoon sesame oil
  • 2 Tablespoon brown sugar
  • 4 Tablespoon soy sauce
  • 2 Tablespoons lime juice
  • 1/2 teaspoon cayenne pepper
  • 1/3 cup coconut milk

Directions:

  1. Combine all the ingredients in a blender or a food processor.* Blend or process until smooth.
  2. For a smoother consistency, add a few Tablespoons of coconut milk to the sauce.
  3. Do a taste test and add any flavors you desire more of. I added more cayenne pepper lime juice to the mix! If too salty for you, add more sugar, if not salty enough, add more soy sauce or cayenne pepper!
  4. Serve warm or at room temperature with raw vegetables such as sliced red pepper, baby carrots, and snow peas.

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Notes and Tips!:

  • Yield: 4-6 servings as a dip
  • Using a blender works perfectly well for this dip! However, if you want a perfectly creamy consistency I suggest a food processor. A blender creates a slightly grainier dip, although equally delicious.
  • The tendency for this sauce is to thicken as it sits. Add a little water or coconut milk to the dip to thin it out!
  • Store in a covered container in the refrigerator for up to two weeks, or freeze for a later date!
  • An alternate way to use this sauce is to serve warm over pasta noodles! It makes for a delicious Thai dish!
  • Adapted from: Darlene Schmidt
  • If you like this recipe, check out these!: Spring Rolls with Peanut Dipping Sauce, and Filo-Wrapped Asparagus (with two dipping sauces!)