Quick Bread - Harvest Bread Simple recipe easily mixed with carrots, zucchini or apples. ~Recipe for 2 loaves
Coarsely grate: 4 c zucchini or apple or carrots *16-20 oz drain in salad spinner if it seems very wet, or just pat with paper towel. Whisk: *10 oz brown sugar OR 6 oz sugar and 4 oz maple syrup for a healthier option, and skip the milk *2 oz milk (omit with the maple syrup) 8 oz coconut oil 4 eggs 2 t vanilla Measure and mix together thoroughly: 14 oz whole wheat pastry flour 2 t cinnamon 2 t salt 1 t baking soda 1/2 t baking powder Gently stir by hand the dry ingredients into wet ingredients only until moistened. Let rest and stir again gently until it is combined. *Overmixing causes a gummy bread. Not mixing enough causes it to be crumbly. Gently stir in: zucchini or carrot or apple 8 oz raisins or currants if desired 8 oz toasted chopped walnuts or pecans *Top with raw walnuts or pecans and let them toast while the bread bakes. Easier. Bake in: 2 81/2 x 41/2 loaf pans or TWO 9x9 square baking pans or 12 large muffins (larger papers) 30-65 minutes until 200* at convection bake 350*. Cool in pan 10 minutes then on rack. Let cool completely before slicing or it will be gummy. And it distributes its moisture best if you let it sit overnight before slicing. ~Recipe for 1 loaf
Coarsely grate: 2 c zucchini or apple or carrots *8-10 oz drain in salad spinner if it seems very wet, or pat with paper towel. Whisk: *5 oz brown sugar OR 3 oz sugar and 2 oz maple syrup for a healthier option, and skip the milk *1 oz milk (omit with the maple syrup) 4 oz coconut oil 2 eggs 1 t vanilla Measure and mix together thoroughly: 7 oz whole wheat pastry flour 1 t cinnamon 1 t salt 1/2 t baking soda 1/4 t baking powder Gently stir by hand the dry ingredients into wet ingredients only until moistened, but do mix thoroughly. Let rest and stir again gently until it is combined. *Overmixing causes a gummy bread. Not mixing enough causes it to be crumbly. Gently stir in: zucchini or apple or carrot 4 oz raisins or currants if desired 4 oz toasted chopped walnuts or pecans Bake in: 1 81/2 x 41/2 loaf pan or 9x9 square baking pan or 12 regular sized muffins 30-65 minutes until 200* at convection bake 350*. Cool in pan 10 minutes then on rack. Let cool completely before slicing or it will be gummy. And it distributes its moisture best if you let it sit overnight before slicing.
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