Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

Just change the fruit/vegetable in this recipe and make the (tender, moist, heavy dark) bread your heart desires! Try zucchini in the summer, pumpkin in the fall, carrot-raisin in the winter, & banana-walnut in the spring. Use your imagination.

Ingredients Nutrition

Reviews

(2)
Most Helpful

Made for PAC 2010 What can you say about a bread that is so versatile and readily available with ingredients on hand but YUMMO! Made this yesterday for a snack and a healthier breakfast on the run. I used bananas and shredded carrots and mmmm mmmm it came out very tastey. So 1/2 disappeared before pictures could be taken but did get a shot this morning of the 1 loaf and a few muffins left over. It came out so good I made a 2nd batch to take to the cottage for the weekend. Quite a moist bread/muffin. I believe I will make the zucchini variety next week as I still have some frozen from last summer harvest so out fo the freezer it comes to defrost and drain. Thank you.

Chef1MOM-Connie April 23, 2010

This is a little bit different from my usual recipie (which I've lost). but it makes a lovely, fragrant loaf. Sublime with a smear of cream cheese. I've only tried the carrot so far, but that was such a success I can't wait to try the others. I made as directed with rasins and walnuts.

Countrywife August 26, 2006

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