(recipe adapted slightly from My Recipes)
Ingredients
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 cups peeled and chopped fresh, ripe peaches
3/4 cup freshly grated carrots
2/3 cup vegetable oil
1/2 cup milk
2 large eggs, lightly beaten
1. Preheat oven to 350°. Stir together flour, sugar, cinnamon, baking soda, baking powder, salt, and nutmeg in a large bowl; add peaches, carrots, veggie oil, milk, and eggs, stirring just until dry ingredients are moistened.
2. Spoon batter into a lightly greased 9 x 5 inch loaf pan, or you can use parchment paper to line the pan, I've found that this works better for me. I also used two smaller loaf pans, about 8 x 4 inch pans, instead of one large 9 x 5 pan.
3. Bake for an hour and 10 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).