Hidden Veggie Quick Bread (No Yeast)

Submitted by ItalianMama

"Note: This is kid-friendly and a good way to sneak a little bit of veggies into their diet, but please note that it isn't intended to be strictly health food. It's just a way to make a treat a little healthier. Nevertheless, the recipe is adaptable, so there are healthier substitutions you can make. You can use all whole wheat flour, reduce the amount of sugar, or use a sugar substitute."

 

• Ready In: 1hr 10mins
• Ingredients: 12
• Serves: 12

ingredients

• 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

[934160]

I like the idea of this, but one cup of vegetable purée, especially if it is a high sugar/starch vegetable like carrots or sweet potato, does not counterbalance the full cup of sugar and 3/4 cup white flour. Go ahead and make it, but do not mistake it for health food.

 

[claire.m.ellery]

This recipe looks like a good recipe for a mildly sweetened bread/loaf recipe for grown ups. But I wonder is it worth getting 1 cup of vegetables (or part of that) into a toddler if it means also using 1 cup sugar? Maybe that's why they gobble it up...

 

[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.

 

[snazzycook]

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!