Garden Harvest Bread Recipes
GARDEN HARVEST QUICK BREAD
This 2008 Cooking Light Ultimate Reader Recipe Contest winner quickly became one of my baking main-stays. Often I'll double the batch and freeze the extra loaf. I've adapted Jennifer Dunklee's original recipe by adding whole wheat flour, nutmeg and cloves while decreasing cinnamon and maintaining apple skin. You can find the original thanks to internetnut; just search Food.com for "Garden Harvest Cake".
Provided by curvy
Categories Quick Breads
Time 1h5m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Coat a loaf pan with cooking spray and set aside.
- Combine flours and next five ingredients (through salt) in a large bowl until dry ingredients are well blended.
- In a separate small bowl whisk together canola oil, buttermilk and eggs. (Kitchen tip: sour milk can substitute for buttermilk. Milk can be soured by adding a small dash of vinegar to a bit less than 1/4 milk. Let milk sour for a few minutes before mixing into wet ingredients.).
- Add wet mixture to dry mixture, stirring until moist. Fold in grated apple, zucchini and carrots and walnuts, mixing until evenly distributed throughout batter.
- Pour batter into greased loaf pan. Bake at 350 degrees for 50 minutes or until a wooden pick inserted in the center comes out clean. Let cool on wire rack.
HARVEST BREAD
Toasted wheat germ gives this top-notch bread a slightly nutty flavor.The recipe comes from Better Homes & Gardens.
Provided by Barb G.
Categories Yeast Breads
Time 3h15m
Yield 1 loaf bread, 12 serving(s)
Number Of Ingredients 9
Steps:
- This makes an 1 1/2 pound loaf.
- Add the ingredients to the machine according to manufactures directions.
- Select whole grain cycle or basic white bread cycle.
Nutrition Facts : Calories 187.6, Fat 4, SaturatedFat 1.9, Cholesterol 25.6, Sodium 177.8, Carbohydrate 32.3, Fiber 2.3, Sugar 3.5, Protein 6.2
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