I have been making this quick bread for a number of years. It comes from the kosher author, Susie Fishbein, and it is one recipe, my husband really, really likes, more than others. You could use other vegetables if you like. In fact, I have some ideas for changes, next time, I remember to make this. This is my most recent list of ingredients.
Harvest Loaf
Ingredients
3 cups all-purpose or gluten-free flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
3 eggs
1/2 cup unsweetened applesauce
3/4 cup sugar
3/4 cup frozen spinach, squeezed
1 cup corn
2 medium size zucchini, sliced in one inch pieces
4 scallions, cut in large pieces
8 baby carrots
Method:
Preheat oven to 350 degrees F.
Grease one loaf pan and put aside.
In a medium-large bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Using mixer at medium speed, mix the oil, applesauce, eggs, and agave. Add the dry ingredients in two batches.
Using food processor, run the vegetables till chopped small. Include carrots, scallions, zucchini, and spinach. Not corn………
Add the vegetables, including corn to applesauce mix.
Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
This looks like a great “clean out the fridge” type recipe.
Wow!!!!! That sounds delish!!!!
My problem with so many G/F breads is, lack of flavor. But with all these ingredients, it hassssssss to taste yummy! Thank you!!!
“The privilege of a lifetime is being who you are.”
~Joseph Campbell
I love breads like this and usually make them with fruit, but your veggie version looks like a must try. This would be delicious with eggs over easy. Thanks so much for visiting my blog. Hope to see you again.
this is so creative, I love it!
First time I am seeing a veggie loaf, sounds really healthy and delicious too!