Delicious Peach Carrot Bread

  1. Miss B says:

    This sounds perfect. Would be great with iced tea on a summer afternoon, and it would be great with coffee on a winter night. I am sold!

  2. Kathy from NJ says:

    Excellent. I made it this morning and am enjoying a piece now. Naturally, I made a couple of changes based on what I had in the house. I used 1 c toasted ground almonds, added a tsp of almond flavor and baked in two smaller loaf pans (they hold 1/2 the volume of a 9 x 5) for 55 minutes. Perfection.

  3. Anonymous says:

    I made this today! But I wasn’t sure if I should butter the pan or not, so at the last minute I wussed out and lined some muffin tins, both regular and “mini”. (Also, my little guy – Teddy – is gluten free, so I used amaranth flour and rice flour, and also some flax meal and a couple tablespoons of brewer’s yeast, all in place of the flour). These are AMAZING. I highly recommend using freshly grated nutmeg. Teddy thinks they’re “cake”. 🙂

    • Anonymous says:

      Thank you for leaving this comment- I neglected to include instructions to lightly grease the loaf pan. Just added that little detail in! 🙂

  4. Loves2teach says:

    This is going to sound lame- but I am allergic to carrots. Do you think I could make it with just peaches?

    • Anonymous says:

      I think it would be fine. Personally, I’d add 3/4 cup of extra peaches to make up for it. I omit ingredients I hate from otherwise great recipes all the time! 🙂

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  6. […] can tell from the recipes section of this blog that I am a huge fan of fruit breads. From Peach Carrot Bread to Applesauce Nut Bread, I try to bake one at least every other week for my family. My kids love […]

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