Fall Harvest Bread

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The Fall change of seasons brings pumpkins: they are everywhere, from coffee to candles and colors.  We’re like a H.S. football team with “Bring It On!” enthusiasm for All Things Fall.  But that next week or two comes along, and we start thinking about the fact that Summer was actually pretty good.

That’s where Harvest Bread comes in. Added moisture from the apple and veggies means less oil, and a healthier bread without sacrificing taste. (It’s also a sneaky way to get in a few extra veggies.) When it’s Fall but the temperature hasn’t quite caught up yet, here’s a perfect cinnamon-spiced quick-bread with garden-fresh ingredients to give you energy for costume making, cookie baking and all the Fall fun ahead.

Get the ingredients ready

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Measure those shreds from the apple and veggies

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Curdle the almond milk with apple cider vinegar

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Whisk the apple and veggies into the dry ingredients

Add the wet mixture to dry

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Pour into the prepared pan

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Bake, test and enjoy!

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FALL HARVEST BREAD

Adapted from a Cooking Light recipe back in 2009…I’ve been making this one a long time, altered it over the years and have adjusted it for high altitude. If you are not above 6000′, add sugar, reduce flour and potentially decrease the baking time (check at 40 minutes).

INGREDIENTS

1-2 carrots (2/3 C shredded or grated)
1 Granny Smith apple (2/3 C shredded or grated)
1 small zucchini (2/3 C shredded or grated)
2/3 C unbleached white flour
2/3 C wheat flour
1/2 C sugar
2 tsp cinnamon
1 tsp baking powder
1/4 tsp salt
1/3 C walnuts, toasted and chopped
1/3 C almond milk with 1 tsp apple cider vinegar
1/3 C safflower oil
2 eggs
Cooking spray
(Optional sprinkles: Additional cinnamon and powdered sugar )

YIELD

One large loaf

METHOD

Preheat oven to 350 degrees. Place a large sheet pan in the oven.

  1. Shred the apple, carrots and zucchini.
    From experience, make sure that you measure these ingredients. Use any excess shredded apple and veggies in a salad or a second loaf.
  2. Add cider vinegar to almond milk. It’s ready when a slight curdle forms. 
    Alternatively, you can use buttermilk – I never seem to have any on-hand. Dairy milk also works here too – and it will REALLY curdle.
  3. Whisk dry ingredients together (2 flours, sugar, cinnamon, baking powder, salt) in a  big mixing bowl. Add in chopped walnuts and stir. Then mix in the shredded veggies and apple.
  4. Mix eggs, safflower oil and almond milk mixture together in a small bowl.
  5. Add wet ingredients to dry. Stir really well.
  6. Pour into prepared pan (sprayed with cooking spray). I received a gift of a beautiful large Fall loaf pan from NordicWare several years ago, but a regular large loaf pan (or 2-3 small pans) work just as well.
  7. Bake at 350 degrees for approximately 50-55 minutes.
    Since I did not use a level pan (the pumpkin pan design rocks in the oven grates), placing the pan on a pre-heated sheet pan is quite useful.
  8. Let sit in the pan for 10-15 minutes to cool. Invert and fully cool the loaf.
  9. (Optional) Sift cinnamon and powdered sugar on top of the loaf.

Slice and enjoy all that harvest-y goodness!

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