Jan Norris: Food and Florida

Food, Restaurants, Recipes and Pre-Disney Florida

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Peach Bread Recipe a Winner from “Food Afar”

September 18th, 2009 · 1 Comment

I was delighted when my friend and travel writer Judy Wells told me to check out her new blog, Food Afar – continaing recipes and food tips picked up in all her travels.

Judy Wells

Judy Wells

Judy’s a colorful character with amazing stories of the famous and infamous in and around northeast Florida where she makes her home.

She writes a very useful travel site for those who have limited mobility, called Travel on the Level. Those of us who can climb stairs or inclines of any degree take that mere action for granted – but it limits places others can go. Judy ferrets out those best “level” places.

Peach-carrot bread works with mangoes

Judy was asked to judge at the annual Peach-Off, a recipe contest put on by peach growers in South Carolina, and came home with this recipe for peach-carrot bread.

Here’s the thing for my South Florida readers: It’ll work great with mangoes instead, measure for measure, so mango lovers – put this in your files!

I’m keen on quick breads, they’re so fast, delicious and good anytime of day – even with dinner salads. With the peach season winding down but mangoes still on some trees, I’m sharing it here with you.

Do go on over to Judy’s blog for even more great recipes, and let her take you places with her foods!

Spiced Peach-Carrot Bread

(1st Place Side Dishes)

Judy writes about this: “Even though the judges were full to bursting, we went back for seconds of this.”

  • 2 ½ cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • 1 ½ cups chopped peaches
  • ¾ cup grated carrots
  • ¾ cup chopped nuts (pecans and walnuts)
  • 2/3 cup vegetable oil
  • ½ cup milk
  • 2 eggs, lightly beaten

Preheat oven to 350 degrees. Spray bottom of loaf pan with non-stick cooking spray.

In large bowl, combine flour, sugar, cinnamon, baking soda, baking powder, salt and nutmeg. Add remaining dry ingredients. Stir just until dry ingredients are moistened. Spoon batter into pan.

Bake 65-70 minutes or until wooden pick inserted in center comes out clean. Remove from oven; cool in pan 5 minutes. Loosen sides of loaf from pan; remove loaf to cooling rack. Cool completely.

Serves 12.

(As most other quick breads, this freezes very well. Wrap tightly and pack in an airtight container once cooled.)

(Recipe from Ellen J. Cook, McCormick, S.C., in 2009 Peach-Off.)

Tags: Food People · Recipes: What's Cooking!

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