Vegetable Fruit Bread

Posted on February 23, 2009. Filed under: Breads, Breakfast, vegetables |

I know the title of this bread sounds gross. But the taste of it is amazing. It tastes so fresh, earthy, nutty and just scrumptious. There is no white sugar, and only minimal honey, it is not extremely sweet. So it actually taste like you should be eating it for a meal rather then a dessert. Toast it with some butter or apple butter for breakfast, MMM, so good!

makes 2 loafs

Preheat oven to 350F.

1/2 c. applesauce
1/2 c. honey
3 large eggs
1 teaspoon vanilla
1 cup grated zucchini (increased from 1 1/2 cups, 2 cups was the yield from a 3/4-pound zucchini)
1 cup grated carrots
1 granny smith apple diced
1 cup canned pumpkin puree
2 cups whole wheat flour
1 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 tsp salt
1/2 c. chopped walnuts

In a large bowl, combine the applesauce and honey with an electric mixer. Add the eggs and vanilla and beat until mixture for about 1 minute. Add the zucchini, carrots and pumpkin and beat until completely incorporated (that’s because from here on, you want to mix only enough to incorporate the dry ingredients, if there’s too much beating, the bread will develop holes).

Combine the remaining ingredients. Combine dry ingredients into the wet batter, beating only until just combined. Fold in apples, and nuts.

Transfer to a greased bread pan and bake for 1 hour. Insert a knife into the center, if it comes out clean the bread is done, if it doesn’t, bake for another 5 minutes at a time until the knife does come out clean.

Let cool for 15 minutes. Turn onto a rack and let cool completely. Wrap in Saran wrap and store int he fridge overnight to allow the moisture to settle in and the flavors to combine.

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