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Vegetable Quick Bread
Created by admin, Tuesday, 01 May 2007
Description
Makes 2 loaves breadIngredients
2 cups all-purpose flour
1 cup whole wheat flour
1 cup sugar
1 tablespoon baking powder
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground ginger
1/3 cup crisco? all-vegetable shortening or 1/3 crisco stick
2 cups shredded carrots or squash such as zucchini
1/2 cup finely chopped nuts
1/2 cup chopped dates or raisins
2 eggs
3/4 cup milk
1 cup whole wheat flour
1 cup sugar
1 tablespoon baking powder
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground ginger
1/3 cup crisco? all-vegetable shortening or 1/3 crisco stick
2 cups shredded carrots or squash such as zucchini
1/2 cup finely chopped nuts
1/2 cup chopped dates or raisins
2 eggs
3/4 cup milk
Methods/steps
preheat oven to 350°F.
combine flours, sugar, baking powder, cinnamon, salt, baking soda, and ginger in a large bowl. cut crisco into dry ingredients with a pastry blender or 2 knives until mixture resembles coarse crumbs. stir in carrots, nuts, and dates. beat eggs and milk together with a fork; add to bowl and stir only until dry ingredients are moistened. batter will be stiff.
divide batter evenly in 2 greased 8-1/2- x 4-1/2- x 1/2-inch loaf pans.
bake at 350°F for 1 hour or until a toothpick inserted in center comes out clear.
cool for 10 minutes in pan on a rack. remove from pan and cool on a rack before slicing.
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