Delicious Peach Carrot Bread

  1. Miss B

    July 13th, 2011 at 8:49 pm

    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. Anonymous

    July 14th, 2011 at 3:26 am

    I think you’ll really enjoy it. 🙂

  3. Kathy from NJ

    July 14th, 2011 at 3:41 pm

    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.

  4. Anonymous

    July 14th, 2011 at 3:46 pm

    Sounds great!

  5. Anonymous

    July 15th, 2011 at 1:04 am

    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”. 🙂

  6. Anonymous

    July 15th, 2011 at 1:25 am

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

  7. Loves2teach

    July 16th, 2011 at 10:55 pm

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

  8. Anonymous

    July 16th, 2011 at 11:31 pm

    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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