Sunday, March 20, 2011

Harvest Bread


Yum, yum, yum, oh yummy, yum yum!

1 c. whole wheat PASTRY flour (this is much lighter than regular whole wheat flour)
1 c. all purpose flour
1 c. white sugar
1/2 c. brown sugar
2 tsp. baking soda
1 Tbl cinnamon
1 tsp. nutmeg
1/2 tsp. salt
1 c. apple, grated with skin on (about 1 large apple)
1 c. carrots, grated (about 2 carrots)
1 c. zucchini, grated (about 1 zucchini)
1/2 c. walnuts, chopped
1/2 c. canola oil
1/2 c. buttermilk*
4 eggs
Two loaf pans

1. Preheat oven to 350F
2. In a large mixing bowl combine flours, sugars, soda, cinnamon, nutmeg & salt. Use a whisk to combine all dry ingredients. Add the grated apple, grated carrots, grated zucchini and walnuts to the flour mixture and toss well. Add canola oil, buttermilk & eggs. Mix well and stir till everything is combined.
3. Spoon batter evenly between two 8X14” loaf pans. Bake for 50 minutes. Cool for 20 minutes. Remove breads from pans and cool completely before slicing with a bread knife.

*Baking Tip! If you do not have buttermilk on hand you can mix 1/2 c. plain yogurt with 1 1/2 tsp. lemon juice or white vinegar. Let sit for 5 minutes before using.

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