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Bread - Vegetable

1.  Squash or Pumpkin Bread

Note:  This recipe was tested in Planter kitchen with fresh pumpkin.  There is no guarantee it will work with canned pumpkin.  See Cooking Fresh Pumpkin and Squash.

3/4 cp sifted flour
1 t baking soda
3/4 t baking powder
1 t salt
1/2 t cinnamon
1 t nutmeg, grated or ground
1/4 t cloves, ground

1 cp brown sugar
1/3 cp shortening
2 eggs

1 cp cooked squash or pumpkin
1/3 cp water or milk

1/2 cp nuts, coarsely chopped
1/3 cp raisins (or chopped dates or dried cranberries)

optional ingredients: 1 T molasses, 1/2 t vanilla

1. Sift dry ingredients together.
2. Beat sugar, shortening, and eggs in large bowl.
3. Alternate adding dry ingredients and water or milk to mixture.
4. Fold in nuts and raisins.
5. Pour into greased loaf pan and bake until bread passes the 'clean toothpick' test, about 1
hour.

2.  Zucchini Bread

Note:  Makes 2 loaves.  Cut in half for 1 loaf.

1 1/2 cp grated zucchini

2 eggs
1 1/2cp nonfat milk
1/4 cp oil
2 t vanilla

1 1/2cp granulated sugar
1/4 cp brown sugar

2 t baking powder
1 t baking soda
1/4 t nutmeg, ground
4 cp flour
1/2 t cinnamon

1 cp nuts, chopped

1. Mix dry ingredients and set aside.
2. Beat eggs till light.
3. Add oil, milk, sugar, vanilla and mix well.
4. Add squash and nuts.
5. Pour into 2 greased floured 9x5x2 1/2" loaf pans.
6. Bake at 325 degrees about 1 hr.
7. Cool for 10 minutes.        

  Source:  Mary Eaves