The July issue of Southern Living featured recipes made with peaches. The front cover shows a beautiful peach pie that I made recently (with my own pie crust recipe, of course. Lard is essential in pie crust. Period.) and was absolutely delicious. I had also wanted to try out the recipe for Spiced Peach-Carrot bread, and as we had some beautifully ripe peaches from the Penn Vermont farm handy, and carrots that needed to be used, so I set out to make this recipe. Although Isabella has been eating only the peaches out of the bread, all of it is simply scrumptious, and well worth the moderate amount of effort and prep work, as well as the cooking time. I ended up cooking mine for about an hour and a half. I find these types of breads, like Banana bread, need to cook longer than the recipe usually specifies. So after an hour I cover it with tinfoil and let it finish up for another 30 minutes. It was a wonderful treat to have after shopping at Target, and driving through crazy traffic.