Cucumber Nut Bread recipe
All Recipes Bread Quick Bread RecipesIngredients
- cooking spray 2 cups peeled, seeded, and shredded cucumber 3 eggs 1 cup vegetable oil 2 cups white sugar 1 teaspoon vanilla extract 1 cup coarsely chopped pecans 3 cups all-purpose flour 1 tablespoon ground cinnamon 1 teaspoon baking soda ½ teaspoon salt ¼ teaspoon baking powder ⅛ teaspoon ground nutmeg ⅛ teaspoon ground cloves
Nutrition Info
- 491.1 caloriescarbohydrate: 59.6 gcholesterol: 46.5 mgfat: 26.5 gfiber: 2.2 gprotein: 5.8 gsaturatedFat: 3.4 gservingSize: -sodium: 230.6 mgsugar: 33.9 gtransFat: : -unsaturatedFat: : -
Directions Cucumber Nut Bread
Directions
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Preheat oven to 325 degrees F (165 degrees C). Spray 2 5x9-inch loaf pans with cooking spray.
Place shredded cucumbers into a colander and let drain for about 30 minutes.
Stir eggs, vegetable oil, sugar, vanilla extract, drained cucumber, and pecans together in a large bowl. Whisk flour, cinnamon, baking soda, salt, baking powder, nutmeg, and cloves in a separate bowl. Stir dry ingredients into the cucumber mixture until batter is thoroughly combined. Spoon batter into prepared loaf pans.
Bake loaves in the preheated oven until lightly browned and a toothpick inserted into the center of each loaf comes out clean, 50 minutes to 1 hour. Let loaves cool in pans for 10 minutes before removing from pans to finish cooling on wire racks.