Recipe

Hidden Veggie Quick Bread (no Yeast) Recipe

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Ingredients

Directions

Step #1 First a note on the vegetable puree: Any vegetable will work, provided that you can get a relatively thick puree (about the consistency of canned pumpkin).
Step #2 For slightly more watery purees, increase the quantity by 1/3 c & omit the water.
Step #3 It's easy to make vegetable puree--just cook or bake the vegetables until soft, & then puree in a mixer or food processor/blender, adding small amounts of water as necessary.
Step #4 Some that have worked well for me: squash, sweet potatoes and, of course, beans, peas, pumpkin--or mix several.
Step #5 It's easiest to make extra puree & freeze it in 1-c portions for future loaves.
Step #6 (NOTE: Listed prep time does not include making the puree, as this varies depending on the vegetable.
Step #7 ).
Step #8 To make the bread, mix dry ingredients In a large-ish bowl.
Step #9 In a separate bowl, veggie puree, oil, mix eggs, & water.
Step #10 Mix wet ingredients into dry ingredients thoroughly.
Step #11 Add nuts or raisins, if desired.
Step #12 Pour batter into a greased loaf pan & bake this at 350 for 1 hr, or until a toothpick inserted in the center comes out clean.
Step #13 Cool in pan for about 10 mins; then remove & cool thoroughly on a wire rack.
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