From the Pantry: Peachy carrot bread

Peaches and carrots are a study of opposites. One gets plucked from a tender tree; the other gets dug from the dirty depths. The peach is soft and fleshy, while the carrot is hard and fibrous. Peaches reign in summer, often in pastries, while carrots claim comforting fall stews.

You may not think the peach and the carrot would ever be matched together in one dish. But what, aside from their color, helps them harmonize is one thing they have in common – their sweetness. Peach's sweetness is definitely punchy and bright while carrot's sweet flavor is subtle and earthy.

This odd couple marries well in moist fruit bread.

Peachy carrot bread is an excellent way to celebrate the summery peach while still embracing the cool weather carrot.  A sweet goodbye to summer and a quiet hello to fall.

Peachy Carrot Bread

1 ½ cups oat flour (if you don't have this on hand, put whole oats in blender and process until it turns into flour)

1 cup all-purpose flour

3/4 cup sugar

1 tsp ground cinnamon

¾ tsp baking soda

½ tsp baking powder

½ tsp salt

¼ tsp ground nutmeg

1 ½ cups peeled and chopped fresh peaches

1 tbsp fresh ginger, peeled and finely chopped

¾ cup grated carrots

2/3 cup vegetable oil

½ cup milk

2 large eggs, lightly beaten

Preheat oven to 350 F. Grease a 9 -x 5-inch loaf pan.  If your peaches are really juicy, place then in a colander to drain for about 10 minutes.

In a large bowl, whisk together flour with the next 6 ingredients; add peaches and next 5 ingredients and stir gently until dry ingredients are just moistened.

Pour batter into loaf pan.

Bake for 1 hour and 5 minutes or until the center comes out clean. Cool in pan for 15 minutes and gently remove from pan to a wire rack to cool completely.

Adapted from Southern Living magazine