Ingredients
Scale
- 3/4 cup chopped pecans
- 2 1/2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups peeled and chopped fresh peaches
- 3/4 cup grated carrots
- 1/3 cup vegetable oil
- 1/3 cup plain nonfat Greek yogurt
- 1/2 cup milk
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees and prepare a 9 x 5 loaf pan with cooking spray.
- Toast pecans either in the oven in a shallow pan for 8-10 minutes or on the stove top in a pan over medium heat. Stir occasionally. When they are fragrant and slightly darkened in color, they are ready. Allow to cool.
- Stir together flour, sugar, cinnamon, nutmeg, baking soda, baking powder, and salt in a large bowl. Add the peaches, carrots, oil, yogurt, milk, eggs, vanilla and pecans and stir until just moistened and combined.
- Pour batter into prepared baking dish and bake for about 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes before removing and placing on a wire rack to completely cool.