Cucumber Nut Bread Recipes

CUCUMBER QUICK BREAD

Cucumber Quick Bread image

Move over, zucchini - Darlene Kamis has replaced you with cucumbers in this moist, cinnamony loaf. "When we have lots of cucumbers in our garden, I use them in my favorite zucchini recipes," relates the Romeoville, Illinois cook.

Provided by Taste of Home

Time 1h15m

Yield 2 loaves.

Number Of Ingredients 11

Ingredients

3 eggs
2 cups sugar
2 cups grated seeded peeled cucumbers
1 cup vegetable oil
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 cup chopped nuts
1-1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder

Steps:

In a bowl, beat eggs. Beat in sugar, cucumbers, oil and vanilla until well blended. Combine the remaining ingredients; add to cucumber mixture and beat just until combined. Pour into two greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts :

CUCUMBER QUICK BREAD

Cucumber Quick Bread image

I love quick breads and on my days off love making many kinds for my freezer and to bring into work for co-workers to enjoy. i found this recipe on another site and thought it was different to use cucumbers instead of zucchini. When I first made it and mentioned to my sons what i had used they refused to try it. However they...

Provided by Eileen Hineline

Categories Other Breads

Number Of Ingredients 11

Ingredients

3 eggs
2 cups sugar
2 cups grated seeded peeled cucumbers
1 cup vegetable oil
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 cup chopped nuts(walnuts or pecans)
1-1/2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder

Steps:

1. In a bowl, beat eggs.beat in sugar,cucumbers,oil and vanilla extract until well blended. Comebine the remaining ingredients.
2. now add to the cucumber mixture and beat just until comebined. Pour into 2 greased 9in x 5in loaf pans. bake at 350 degrees for 60-65 minutes or until toothpick inserted at the center comes out clean. cool and enjoy! 1 slice of bread=184 calories

MOIST NUT BREAD

Moist Nut Bread image

The unexpected ingredient in these moist, convenient loaves is baby food! "A neighbor shared the recipe years ago when we both had small children-and many jars of baby food-in the house," comments Judi Oudekerk of St. Michael, Minnesota. "This bread has remained a favorite."

Provided by Taste of Home

Time 1h5m

Yield 2 loaves.

Number Of Ingredients 11

Ingredients

3-1/3 cups all-purpose flour
3 cups sugar
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
2 jars (6 ounces each) strained apricot baby food
1 cup vegetable oil
2/3 cup water
1 tablespoon vanilla extract
1 cup chopped walnuts

Steps:

In a large bowl, combine dry ingredients. In another bowl, combine eggs, baby food, oil, water and vanilla. Stir into dry ingredients; mix until well blended. Stir in nuts. Pour into two greased 9x5-in. loaf pans. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 15 minutes before removing to a wire rack to cool completely.

Nutrition Facts :

NUT BREAD (ORIGINAL BETTY CROCKER)

Nut Bread (Original Betty Crocker) image

From Betty Crocker's Cookbook, New and Revised Edition - the antique one. Old family favorite, copied here in case my book falls apart completely!

Provided by MyHeartRejoices

Categories Quick Breads

Time 1h15m

Yield 1 9-inch loaf, 8-10 serving(s)

Number Of Ingredients 10

Ingredients

2 1/2 cups all-purpose* flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
3 tablespoons vegetable oil
1 1/4 cups milk
1 egg
1 tablespoon orange peel, plus 1 teaspoon grated orange peel (grated)
1 cup chopped nuts (pecan, walnut)

Steps:

Heat oven to 350°.
Grease bottom only of loaf pan, 9x5x3 inches, or 2 loaf pans, 8½x4½x2 ½ inches.
Mix all ingredients; beat 30 seconds.
Pour into pan(s).
Bake until wooden pick inserted in center comes out clean, 9-inch loaf 55 to 65 minutes, 8-inch loaves 55-60 minutes; cool slightly.
Loosen sides of loaf from pan; remove from pan.
Cool completely before slicing.
To store, wrap and refrigerate no longer than 1 week.
*If using self-rising flour, omit baking powder and salt.
Apricot Nut Bread: Mix 1 cup finely cut-up dried apricots.
Banana Nut Bread: Decrease milk to 1/3 cup and omit orange peel. Mix in 1 ¼ cup mashed bananas (1 to 3 medium). Bake 9-inch loaf 65 to 70 minutes.
Cranberry-Cheese Nut Bread: Decrease nuts to 1/2 cup. Stir in 1 1/2 cups Cheddar cheese (about 6 ounces) and 1 cup cranberries, cut into halves. Bake 9-inch loaf 65 to 70 minutes.
Date Nut Bread: Omit milk. Mix 1 1/2 cups boiling water and 1 1/2 cups cut-up dates; cool. Stir into the batter.
Whole Wheat Raisin Bread: Substitute 2 3/4 cups whole wheat flour for the all-purpose flour and honey for the brown sugar. Mix in 1 cup raisins.

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