Feature Recipe For The Week 8/20/16
This is a simple recipe, adapted from the version first listed in the July 2011, Southern Living. This version uses more spices. It makes a delicious breakfast bread, served warm with butter or margarine (and a little honey, if desired). The shredded carrots help make the bread moist and the spices (True Cinnamon, Ginger Powder, Clove Powder, and Nutmeg) go perfectly with the peaches. It is a slightly sweet, hearty, and really delicious bread.
1/2 cup chopped walnuts (toasted in the oven or on the stove in a fry pan)
2 1/2 cups flour
1/4 cup granulated sugar
1/2 cup brown sugar
2 tsp True Cinnamon
1/2 tsp nutmeg
1/2 tsp clove powder
1 tsp ginger root powder
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups fresh peaches (peeled & chopped)
3/4 cup fresh carrots (grated)
2/3 cup canola oil
1/2 cup buttermilk (or 1/2 cup fat-free milk mixed with 1 1/2 tsp vinegar)
2 large eggs, lightly beaten
Preheat oven to 350 degrees. Lightly grease a 9x5 inch loaf pan (or 3 mini loaf pans).
Whisk together the flour, and the next 9 ingredients (through salt) in a large bowl. Add the peaches, carrots and toasted walnuts and lightly toss them to coat them with the flour. Add the remaining ingredients and stir until just incorporated and the dry ingredients are moistened (do not over mix).
Spoon the batter into the loaf pan(s). Bake until a knife inserted in the center comes out clean (about 1 hour for the regular loaf pan and about 35-40 mins for the mini loaf pans). Cool the bread in the pan for 5 - 10 minutes, and then invert it onto the cooling rack to cool the bread completely.