Hidden Veggie Quick Bread (No Yeast)

ItalianMama's Note:

This is my secret weapon for getting veggies into a picky toddler (or older child)! Actually, I really like it myself too. It's a breeze to make and freezes well. Usually I double the batch and make two loaves, then slice, bag, and freeze the leftovers. Just pop in the microwave for a few seconds to defrost. Great served with preserves, cream cheese, peanut butter, or other spreads. And did I mention that my kids love this stuff? (By the way, this is excellent finger food for babies, but be sure to substitute 2 egg yolks for the whole egg if your child is under 12 months old and cannot have egg whites, and omit the nuts.)

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 12

• 1 cup whole wheat flour
• 3/4 cup white flour
• 1 teaspoon baking soda
• 3/4 teaspoon cinnamon
• 3/4 teaspoon nutmeg
• 3/4 teaspoon salt
• 1 cup sugar
• 1/2 cup oil
• 1 egg, beaten
• 1 cup vegetable puree (see notes)
• 1/3 cup water
• 1/2 cup chopped nuts (optional) or 1/2 cup raisins (optional)

Directions:

1. First a note on the vegetable puree: Any vegetable will work, provided that you can get a relatively thick puree (about the consistency of canned pumpkin). For slightly more watery purees, increase the quantity by 1/3 cup and omit the water. It's easy to make vegetable puree--just cook or bake the vegetables until soft, and then puree in a blender or food processor, adding small amounts of water as necessary. Some that have worked well for me: squash, beans, peas, sweet potatoes and, of course, pumpkin--or combine several. It's easiest to make extra puree and freeze it in 1-cup portions for future loaves. (NOTE: Listed prep time does not include making the puree, as this varies depending on the vegetable.).
2. To make the bread, combine dry ingredients in a large bowl.
3. In a separate bowl, combine eggs, veggie puree, oil, and water.
4. Mix wet ingredients into dry ingredients thoroughly. Add nuts or raisins, if desired.
5. Pour batter into a greased loaf pan and bake at 350 for 1 hour, or until a toothpick inserted in the center comes out clean.
6. Cool in pan for about 10 minutes; then remove and cool thoroughly on a wire rack.

Reviews

[Susie D]

I made this using butternut squash puree & baked in mini loaf pans. While a little dense, it had a nice flavor & fit the fall season. Thank you for sharing the recipe! Made for Fall 2012 Pick A chef.

[maryL in Canada]

This is sooo good. I used sweet potatoes and my nephew gobbled this up. My sister is having problems getting him to eat vegetables so this is now her secret weapon as well. Thanks for this recipe. Made for PAC spring 2010.

[Meowmix318]

This was so wonderful! And what a great way to get others to add in more of their daily veggies and fruits. I added in 2 tbsp of wheat germ and only used 1/2 a tsp of salt. I also used split pea, butternut squash and sweet potato puree all together and it came it so moist and very flavorable. My boyfriend couldn't stop eating it!