Wednesday, I baked. I think I mentioned on Thursday that we’re never settling in for our daily wind-down much before 8 or 9. And I guess I should mention bedtime is between 9:30 and 10. Don’t laugh. Six o’clock alarm clocks are no laughing matter.
But when I find myself with 4 hours of evening wind-down time and nothing good on the DVR, I decided to bake.
I immediately recalled emailing myself this recipe, swooning over so many aspects of the ingredients list – fruit (peaches), vegetable (carrots), healthy fats and omega 3’s (walnut and canola oil), and fall spices of cinnamon, nutmeg, and ginger. My only change was opting to change out most of the flour for whole wheat pastry flour for added fiber, folate, etc. This isn’t just a bread, it’s an entire meal of delicious nutrition (with some sugar, t00 😉 ) in one hearty, autumn slice.
Spiced Peach Carrot Bread adapted from Southern Living, July 2011 and Pink Parsley
1/2 cup walnuts, chopped
1 cup cup all-purpose flour
1 1/2 cups whole wheat pastry flour or white whole wheat flour
1/4 cup granulated sugar
1/2 cup brown sugar
1 1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground ginger
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups peaches (about 2 medium peaches), chopped
3/4 cup carrots, freshly grated (about 2 carrots)
2/3 cup canola
1/2 cup fat-free milk + 1 1/2 tsp vinegar (or 1/2 cup low-fat buttermilk)
2 large eggs, lightly beaten
Preheat the oven to 350 F. Toast nuts in a small pan over medium heat for 5-6 minutes.
Whisk together the flours and next 8 ingredients (through salt) in a large bowl. Add the peaches, carrots, and walnuts, and use a wooden spoon to lightly toss to coat them with flour. Add the remaining ingredients and stir until just incorporated and the dry ingredients are moistened.
Spoon the batter into a lightly greased 9×5 inch loaf pan (the batter will be very thick).
Bake at 350 for 55-65 minutes, or until a wooden toothpick inserted in the center comes out clean. If the top of the bread starts to brown too much, cover it lightly with foil.
Cool the bread in the pan for 5-10 minutes, then run a knife around the edges and invert onto a cooling rack to cool completely. Yield: 10 slices.
Nutrition Information (per slice): 358 calories; 19.3 g. fat; 43 mg. cholesterol; 259 mg. sodium; 42.9 g. carbohydrate; 3.2 g. fiber; 4.2 g. protein
Result: Filling and dispersed with bits of flavor and ingredients. Simple to make and great as a breakfast. I even ate a slice for lunch one day when I was out on the road all day. Between the fat and the fiber, it comes with great staying power for a baked good! Enjoy!
If you’re rolling your eyes, upset that I posted yet another recipe using my favorite ingredient (whole wheat pastry flour), check your grocery store baking aisle for “whole wheat white flour” – even my Kroger has their brand of an unbleached variety. I think the rage is growing and retailers are catching on!
The girls and I had a great time last night. I made Tuscan Chicken Pasta and we sipped on red wine and a bit of 80% cocoa dark chocolate. Today, I’m thinking of taking them to an apple orchard and then this evening we’ll settle in for college football. The Illini are hosting #22 Arizona State. Should be a great game! Especially with Chili Contest Recipe #1 entering the crock pot in just a bit 😉 Better got make some breakfast and coffee for the girls and throw on my orange and blue!
Question: What’s your favorite fall spice? Cinnamon? Cloves? Nutmeg? Ginger?