Summer Cucumber Bread

Summer Cucumber Bread Recipe

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Tammy Villwock


You can use Splenda in place of the baking sugar, we did for my grandmother, she has to watch her intake of sugar and salt.


★★★☆☆ 4 votes

about 6 thick slices
20 Min
1 Hr


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  • 1 2/3 c
    baking sugar
  • 1/2 c
    vegetable oil
  • 2 tsp
    pure vanilla extract
  • 4 large
  • 3 1/3 c
    all-purpose flour,sifted
  • 2 tsp
    baking soda
  • 1 tsp
  • 2 tsp
    cinnamon, ground
  • 1/2 tsp
    ginger, ground
  • 1 tsp
    nutmeg, ground
  • 1/2 tsp
    baking powder
  • 1/2 c
    coarsely chopped walnuts (optional)
  • 1 c
    apple sauce
  • 3 c
    chopped cucumbers

How to Make Summer Cucumber Bread


  1. Heat oven to 350. Grease bottoms only of two loaf pans 9x5x3 inches.
  2. Mix sugar oil,vanilla,and eggs in large bowl.
  3. Use a food processor to coursely chop cucumbers, add to large bowl.
  4. Stir in dry ingredients. Mix til smooth.
  5. Fold in Apple sauce. Mix well.
  6. Pour into pans. Cook til firm or lightly golden. Toothpick should come out clean.
  7. Cool on rack for about 10 minutes. Serve warm with butter.
    Wrap in plastic wrap and refrigerate. Should last about 1 1/2 weeks. But usually doesn't last a day.

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About Summer Cucumber Bread

Course/Dish: Cakes, Sweet Breads
Other Tag: Quick & Easy

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