I Can't Believe It's Broccoli Bread for Food Processor

Submitted by KateL

"Entered for safe-keeping, from Norene Gilletz's "The Food Processor Bible". Use the pretty florets as a side dish or in a stir-fry, but save the broccoli stems for this recipe. If you don't have enough broccoli, add grated carrots. This freezes well."

 

• Ready In: 1hr 10mins
• Ingredients: 14
• Yields: 1 loaf
• Serves: 12

ingredients

• 1 1⁄2 cups flour (part whole wheat can be used)
• 1 1⁄2 teaspoons ground cinnamon
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1 pinch salt
• 2 -3 thick broccoli stems, trimmed and peeled (1 cup grated)
• 1 cup brown sugar, packed
• 1 egg
• 1⁄4 cup canola oil
• 1⁄2 teaspoon vanilla extract
• 1 teaspoon orange zest
• 2 tablespoons orange juice
• 1⁄2 - 3⁄4 cup fresh cranberries or 1/2-3/4 cup dried cranberries
• 1⁄2 cup slivered almonds (optional)

directions

1. Using steel blade, process flour, cinnamon, baking powder, baking soda and salt for 5-10 seconds, until blended. Transfer to a medium bowl.
2. Using grater, grate broccoli, using medium pressure. Measure 1 cup loosely packed and set aside.
3. Using steel blade, process brown sugar, egg, oil, vanilla extract and orange zest until mixed, about 30 seconds.
4. Add grated broccoli and process 1 minute longer, until well blended.
5. Add flour mixture, orange juice, cranberries and almonds, if using.
6. Process with quick on/off pulse, just until flour mixture disappears, scraping down bowl as necessary.
7. Spread batter in sprayed 9x5-inch loaf pan. Bake in preheated 350 degree Fahrenheit oven for 50-60 minutes, or until a wooden toothpick inserted in the center comes out clean.

Reviews

[jessi_mcg]

Let me start by saying this is a yummy bread that we will absolutely make again--what an ingenious use for broc stalks. That said, I made lots of substitutions here that I didn't intend originally but the end result was quite tasty. I discovered I was out of vanilla, short on cranberries, and couldn't find the orange zest (sheesh!) so I went a new route entirely. I used lemon juice, coconut oil and applesauce for the canola, and blueberries for the fruit. The coconut oil imparted a really nice flavor...I highly recommend it. If you sub any applesauce in for the oil I would set your oven timer for 40-45 minutes, as mine didn't take near 50 minutes to bake. The texture of my loaf was more breadlike than muffinlike, but that might be due to the oil sub. As for the broccoli...we're torn at our house. I say you can taste it and DH says you can't, but either way we agree that the flavor is good and we'll make it again. Thanks for posting, Kate! Made for Veg*n Swap #6.