Take everything you know and love about carrot cake (minus a bit of sugar) and introduce fresh peaches and cream to the mix. This peaches and cream carrot bread is everything you could want and more!
Moist like a cake!
Like a typical loaf bread, it’s dense, swet and moist so it’s a little more like a cake than a bread. This make it great for dessert but also works as a breakfast or brunch. This loaf can be cut into 6-8 slices so you can feed a small crowd or a big family.
Not a fan of nuts? No problem.
Add nuts or leave them out. It doesn’t change things much. The flavor is in the bread. Nuts just add a bit of crunch and earthiness.
The cream cheese frosting is literally the icing on top! You can make this peaches and cream carrot bread without the cream cheese icing, but it’s just a bit more rich and delicious with it. I’ll leave that up to you. 😉
You can use fresh or frozen peach puree
Peach season is short, so using frozen peaches is totally fine. The flavor of your peaches will affect your bread pretty drastically so for best results, use peaches that are perfectly ripe or a little under ripe. Overly ripe peaches tend to loose their tart quality which really makes this bread so good. You can add a little lemon juice if you feel like your peaches aren’t tart enough.
Peaches and cream and carrots, oh my!
The origin of this recipe went something like. “I need to use these fresh peaches! Hmmm… the peaches would blend nicely with carrots… I’ve always loved peaches and cream oatmeal growing up… I also love sweet breads with veggies hidden inside…
But would peaches, cream and carrot taste weird together? How about if we add some honey…? That and well, there’s always icing. So, if it tastes weird, I’ll just drench it in icing and it will be good no matter what. Oh, and I have that cream cheese icing recipe I got from a lady at work. YES. This is going to be GOOD.”
So, yeah. I sort of combined several of my food-related loves into one yummy treat and that’s how I ended up with this recipe — Peaches and Cream Carrot Bread. I think you’re going to love it. It’s a great way to use up peaches that are on their last day and a sneaky way to get the kids to eat some veggies.
Special tools needed
A couple cooking tips: I use a food processor to puree the peaches and shred the carrots. This makes for tinier chunks which I prefer but big chunks of peaches and carrots might be good too so it’s totally up to you how you want to prep those.
I’ve used both fresh and frozen peaches to make this, either works well. I don’t thaw the peaches or anything, I just puree them still frozen. Also, I used a hand mixer to blend the bread mix and used it again to prepare the cream cheese icing. (YUM)
This recipe makes two loaves. So if you want to share the love, I recommend getting some cute disposable loaf pans. That way you don’t have to worry about getting your loaf pan back and your neighbor doesn’t have to worry about getting it back to you. Am I the only one who stresses about these types of things? ?
Want more dessert, break or brunch ideas?
Peaches and Cream Carrot Bread
- 3 cups flour
- 2 tsp baking soda
- 2 tsp baking power
- 1 ½ tsp salt
- 3 eggs
- 1 ½ cups sugar
- ½ cup honey
- 1 cup cooking oil
- ½ cup heavy cream
- 2 cups puréed peaches
- 1 cup fresh shredded carrots
- 1 cup chopped nuts optional
CREAM CHEESE ICING
- 4 oz whipped cream cheese
- 4 tbsp butter softened
- 1 tsp vanilla extract
- 1 cup powdered sugar
- In a medium bowl, combine flour, baking soda, baking powder and salt.
- In a large bowl beat eggs, add sugar, honey and oil. Mix well.
- Beat in peaches, cream and carrots. Add dry ingredients until thoroughly moistened.
- Pour into 2 greased loaf pans. Bake at 325˚ for 1 hour.
- To make the cream cheese icing, beat all ingredients together in a bowl. Spread icing onto cooled bread with a spatula and serve.