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

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: 1 hr 10 mins
• Serves: 12
• Yields: 1 loaf

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.