Summer Cucumber Bread
By
Tammy Villwock
@villfamchef
1
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.
Ingredients
- 1 2/3 c
- baking sugar
- 1/2 c
- vegetable oil
- 2 tsp
- pure vanilla extract
- 4 large
- eggs
- 3 1/3 c
- all-purpose flour,sifted
- 2 tsp
- baking soda
- 1 tsp
- salt
- 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
- 1Heat oven to 350. Grease bottoms only of two loaf pans 9x5x3 inches.
- 2Mix sugar oil,vanilla,and eggs in large bowl.
- 3Use a food processor to coursely chop cucumbers, add to large bowl.
- 4Stir in dry ingredients. Mix til smooth.
- 5Fold in Apple sauce. Mix well.
- 6Pour into pans. Cook til firm or lightly golden. Toothpick should come out clean.
- 7Cool 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.
About Summer Cucumber Bread
Course/Dish: Cakes, Sweet Breads
Other Tag: Quick & Easy
