Recipe

Spiced Harvest Bread Recipe

	Thamesarino / All my dishes 1 year, 1 month ago This scrumptious sweet bread embodies all that is great about Fall and Harvest time. The bread baking fills the house with a mouth-watering smell that says Fall has officially arrived at our house. The best thing about this bread is that it is chock ... More Prep:20m Cook:50m Servings:10	Thamesarino
	bread veggies tasty sweet

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Ingredients

DRY INGREDIENTS:

1/2 cup flax seed

1 cup oats

up to 1/2 cup wheat germ

1 cup all-purpose flour

2 tsp baking soda

1 1/2 tsp salt

2 tsp cinnamon

1/2 tsp cardamom

1/2 tsp ground cloves

1/2 tsp ground ginger

WET INGREDIENTS:

15 oz can of pumpkin puree

1 cup light brown sugar

1 cup dark brown sugar

1/5-1/2 cup honey

1/2 cup water

1/2 cup applesauce

1/2 cup canola oil

4 eggs, beaten

VEGGIES:

1 cup shredded carrot

1 cup shredded zucchini

1 cup shredded yellow squash

{see note about veggies below}

Directions

Put 1/2 cup flax seeds and 1 cup oats into blender. Grind into a flour like consistency. Measure out 1 cup of the flour into a medium size bowl. Then measure out the rest of the flour into cup, add wheat germ to make a full cup. I measure it out this way because I often get varying levels of the flour mixture, so this makes things consistant.

Sift all-purpose flour, baking soda, and spices into the medium size bowl and mix. Set aside.

Preheat oven to 350 degrees. Prepare pans with non-stick cooking spray.

In a large bowl add pumpkin, sugars, 1/5 cup honey, water, and applesauce. Mix together and taste for preferred sweetness level. Add extra honey if neccesary(I generally use a little less than 1/4 cup). Gently mix in beaten eggs and oil.

Add dry ingredients to wet ingredients. Fold in veggies.

Pour into prepared pans. This recipe can make 2 9x5in loaf pans, or 5-6 5x3 mini loaves. I usually make 4 mini loaves {perfect for thank you or happy harvest gifts} and 12 mini muffins {perfect for hungry toddlers!: )}

Bake at 350 until toothpick comes out clean.

mini muffins 20-25 minutes

mini loaf 50-55 minutes

9x5 loaf 60-65 minutes

NOTE:

When making this bread I generally use the big "almost got away squashes" from the garden. We always have atleast one that hides from us when it is small. The ones that are a little too big to be tender, but aren't woody yet. I grate all the vegetables together into a bowl and then mix them up. I freeze 3 cups of the mixed veggies in a quart size freezer bag. When I want to make the bread I pull out a bag to thaw. I drain them over a colander and squeeze the excess water from the veggies. The freezing helps to remove a lot of the moisture from the veggies, so that the bread is not too wet. If you are not going to freeze the veggies before use I would probably NOT use the extra 1/2 of water in the recipe. Enjoy! : )

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Comments

boofie 1 year, 1 month ago said:
Pumpkin bread and zucchini bread are some of my favorites...what a tasty, healthy way to combine the two. Great use of grains that will up the protein count of this tasty, moist loaf. Saving this one for my next brunch with the girls!

Boof

momo_55grandma 1 year, 1 month ago said:
Awsome bread thanks bunches

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