Garden Harvest Quick Bread
This 2008 Cooking Light Ultimate Reader Recipe Contest winner quickly became one of my baking main-stays. Often I'll double the batch and freeze the extra loaf. I've adapted Jennifer Dunklee's original recipe by adding whole wheat flour, nutmeg and cloves while decreasing cinnamon and maintaining apple skin. You can find the original thanks to internetnut; just search Food.com for "Garden Harvest Cake".
- Ready In:
- 1hr 5mins
- 1⁄2 cup all-purpose flour
- 1⁄2 cup whole wheat flour
- 3⁄4 cup sugar
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cloves
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup apple, grated (about 1 small Granny Smith)
- 1⁄2 cup carrot, grated (about 1 small)
- 1⁄2 cup zucchini, shredded (about 1/2 small)
- 1⁄4 cup walnuts, chopped and toasted
- 1⁄4 cup canola oil
- 1⁄4 cup fat-free buttermilk
- 2 large eggs, lightly beaten
- cooking spray
- 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.