Harvest Loaf

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.