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
Step-By-Step
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.
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
