Recipe of the Week


Prep Time: 1½ Hours
Yields: 2 loaves

This quick bread may also be considered a complete meal for some because after all, it contains our vegetables, nuts, fruit and starch. Just about everything one needs to get through the day-just kidding, of course.

1 cup shredded carrots
1 cup shredded zucchini
¼ cup dried cranberries
3½ cups flour
1 tbsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp ground cinnamon
3 eggs, lightly beaten
1½ cups buttermilk
2 tbsps melted butter
½ cup packed brown sugar
zest of 1 orange
zest of 1 lemon
½ cup chopped pecans

Preheat oven to 350°F. Grease two 9” x 5” loaf pans or spray with vegetable spray. In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon. Set aside. In a separate bowl, combine eggs, buttermilk, melted butter and brown sugar. Whisk until well blended. Add all remaining ingredients and blend well. Using a cooking spoon, slowly blend dry ingredients into wet ingredients. Stir gently until just combined. NOTE: Over-stirring will toughen the bread. Divide batter evenly into 2 prepared loaf pans. Bake 1 hour to 1 hour and 15 minutes or until a toothpick inserted into the center of the loaf comes out clean. Cool the loaves in the pan for 10–15 minutes before removing to a wire rack to cool completely. As a summer treat to children, you may wish to serve with a scoop of Chef John Folse’s Bittersweet Plantation Dairy Creole Cream Cheese Ice Cream or yogurt.




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