Peach - Carrot Bread

• 3/4 cup of 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 cup peeled and chopped fresh ripe peaches
• 3/4 cup freshly grated carrots
• 2/3 cup vegetable oil
• 1/2 cup milk
• 2 large eggs

1. Preheat oven to 350F (180C).
2. bake pecans in a shallow pan for 8 to 10 minutes (check often as smaller pieces tend to burn quickly) until fragrant and stir often.
3. Take out of oven and let cool for 15 minutes.
4. Stir together the next 6 ingredients in a large bowl.
5. Shortly add the peaches and the next 4 ingredients, and toasted pecans stirring until all ingredients are moistened.
6. Spoon batter into a lightly greased 9x5 inch loaf pan.
7. Bake at 350F (180C) for 1 hr and 5 minutes to 1 hr and 10 minutes or until a tooth pick inserted into bread comes out clean.
8. Cool in pan on a wire rack for 5 minutes.
9. If you don't have a wire rack, wait 10 minutes and then remove from pan.
10. For best results, wait 1 hr until it's completely cool otherwise will crumble as you cut it.
11. total time from preparing to end = 2 hrs 50 minutes

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

Taken from recipeland.com/recipe/v/peach-carrot-bread-53413 (may not work)