Garden Harvest Quick Bread
photo by Boomette
- Ready In:
- 1hr 5mins
- Ingredients:
- 16
- Yields:
-
8 slices
- Serves:
- 8
ingredients
- 118.29 ml all-purpose flour
- 118.29 ml whole wheat flour
- 177.44 ml sugar
- 4.92 ml ground cinnamon
- 2.46 ml ground nutmeg
- 1.23 ml ground cloves
- 4.92 ml baking soda
- 1.23 ml salt
- 118.29 ml apple, grated (about 1 small Granny Smith)
- 118.29 ml carrot, grated (about 1 small)
- 118.29 ml zucchini, shredded (about 1/2 small)
- 59.14 ml walnuts, chopped and toasted
- 59.14 ml canola oil
- 59.14 ml fat-free buttermilk
- 2 large eggs, lightly beaten
- cooking spray
directions
- Preheat oven to 350 degrees. Coat a loaf pan with cooking spray and set aside.
- Combine flours and next five ingredients (through salt) in a large bowl until dry ingredients are well blended.
- In a separate small bowl whisk together canola oil, buttermilk and eggs. (Kitchen tip: sour milk can substitute for buttermilk. Milk can be soured by adding a small dash of vinegar to a bit less than 1/4 milk. Let milk sour for a few minutes before mixing into wet ingredients.).
- Add wet mixture to dry mixture, stirring until moist. Fold in grated apple, zucchini and carrots and walnuts, mixing until evenly distributed throughout batter.
- Pour batter into greased loaf pan. Bake at 350 degrees for 50 minutes or until a wooden pick inserted in the center comes out clean. Let cool on wire rack.
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Reviews
RECIPE SUBMITTED BY
curvy
212
As much as I love fussy cooking, real-world demands keep me grounded. I love trying new recipes and would some day love to improvise and invent like a seasoned cook. Second only to my cooking hobby is my love for aerobics--gotta compensate for all of this cooking somehow!