Cucumber Nut Bread

Need to do something with all those cucumbers from your garden? Here is a delicious, moist nut bread with spices you can vary to your taste.

Step: 1

Preheat oven to 325 degrees F (165 degrees C). Spray 2 5x9-inch loaf pans with cooking spray.

Step: 2

Place shredded cucumbers into a colander and let drain for about 30 minutes.

Step: 3

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.

Step: 4

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.

Per Serving: 491 calories; protein 5.8g; carbohydrates 59.6g; fat 26.5g; cholesterol 46.5mg; sodium 230.6mg.

The best flavour of the flour could make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal bread , which not always rise as well as clear bread.

To made this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then clear it off the next day.