Spiced Peach-Carrot Bread

• 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 chopped fresh ripe peaches
• 3/4 cup freshly grated carrot
• 2/3 cup vegetable oil
• 1/2 cup milk
• 2 large eggs, lightly beaten

1. Preheat oven to 350 degrees.
2. Bake pecans in a single layer in a shallow pan 8-10 minutes or until toasted and fragrant, stirring halfway through; cool 15 minutes.
3. 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.
4. Spoon batter into a lightly greased 9 x 5 inch loaf pan.
5. Bake for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean.
6. Cool in pan on a wire rack 5 minutes.
7. Remove from pan to wire rack, and cool completely, about 1 hour.

pecans, flour, sugar, ground cinnamon, baking soda, baking powder, salt, ground nutmeg, fresh ripe peaches, freshly grated carrot, vegetable oil, milk, eggs

Taken from www.food.com/recipe/spiced-peach-carrot-bread-512286 (may not work)