With the collection of the next Ice Cap veggie box looming and a bowl full of ripe Champagne Peaches from Snowy Mountain Organic Farm still to use up (I have the fruit option with my veggies), I embarked on a mission to find a recipe that meant I wouldn’t waste this wonderful fruit.
Luckily I stumbled upon this recipe, which also required carrots, some of which I still had in my fridge that needed to be used up before resorting to feeding them to the dog!
Ingredients (makes 1 loaf)
- 3/4 cup chopped pecans
- 2 1/2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon ground cinnamon
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups peeled and chopped fresh, ripe peaches
- 3/4 cup freshly grated carrots
- 2/3 cup vegetable oil
- 1/2 cup milk
- 2 large eggs, lightly beaten
- Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool 15 minutes.
- Stir together flour and next 6 ingredients in a large bowl; add peaches, next 4 ingredients, and toasted pecans, stirring just until dry ingredients are moistened. Spoon batter into a lightly greased 9- x 5-inch loaf pan.
- Bake at 350° for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).
I’m not sure if my loaf tin was too small but I did have a bit of an overflow of batter whilst the bread was cooking. (So yes, Ms. Richardson, mishaps do occur in the Martin kitchen too!)
However, the final loaf was not affected and I was left with a nice, moist fruit bread which, apparently, goes very well with a cup of tea. And the overflow bits were the perfect accompaniment to Black Jack Cherry Frozen Yogurt!
The Wellness Almanac 
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