Best 4 Harvest Vegetable Bread Recipes
Feast your eyes on our collection of delectable harvest vegetable bread recipes! From hearty Zucchini Bread with a moist crumb and a hint of spice, to the colorful Roasted Vegetable Bread bursting with roasted sweet potatoes, carrots, and zucchini, we've got something for every palate. Indulge in the cheesy goodness of our Cheddar Cheese and Vegetable Bread, or surprise your taste buds with the unique flavors of our Carrot Cake Bread with its sweet and savory blend of carrots, spices, and a luscious cream cheese frosting. For a gluten-free option, try our hearty Zucchini Banana Bread made with almond flour and packed with bananas and zucchini for a moist and flavorful treat. And for a taste of autumn, our Pumpkin Bread with its warm spices and pumpkin puree will surely satisfy your cravings. Each recipe is carefully crafted to showcase the best of seasonal vegetables and bring a taste of the harvest to your kitchen.
Here are our top 4 tried and tested 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 VEGETABLE BREAD
Garden fresh zucchini, sun-dried tomatoes, and potatoes combine to make the perfect savory quick bread.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 1h20m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F and line a baking sheet with parchment paper or lightly grease.
- Stir together mashed potatoes, Almond Breeze, oil, and egg in a large bowl until well mixed. Stir in zucchini, sun-dried tomatoes, and green onions. Stir together remaining ingredients in a medium bowl and stir into vegetable mixture.
- Transfer to a floured board and knead several times until dough is smooth (do not add too much flour or bread will be tough). Shape into a loaf and place on prepared baking sheet.
- Bake for 55 minutes or until a toothpick inserted into the center comes out clean.
GARDEN VEGETABLE BREAD
Red pepper, zucchini and green onions provide the attractive color and pleasant flavor in this moist loaf from Jean Moore of Pliny, West Virginia.
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (16 slices).
Number Of Ingredients 13
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).,
Nutrition Facts :
HARVEST BREAD
Betty Crocker's Heart Healthy Cookbook shares a recipe! Fruit, nuts and vegetable, all packed into one hearty quick bread! A great on-the-go breakfast made using pineapple, carrots, walnuts and raisins!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h20m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 350°. Spray loaf pan, 8 1/2x4 1/2x2 1/2 inches, with cooking spray. Discard 3 tablespoons of the pineapple juice. Mix remaining juice, pineapple, egg product and oil in medium bowl. Stir in remaining ingredients until blended. Spread batter in pan.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to wire rack. Cool completely, about 1 hour, before slicing.
Nutrition Facts : Calories 180, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 15 g, TransFat 0 g
Tips:
- Mise en Place: Before you start baking, make sure you have all your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling.
- Use Fresh Vegetables: Fresh vegetables will give your bread the best flavor and texture. If you can, try to use vegetables that are in season.
- Grate the Vegetables Finely: Grating the vegetables finely will help them distribute evenly throughout the bread. This will give you a more consistent texture and flavor.
- Don't Overmix the Batter: Overmixing the batter can make the bread tough. Mix just until the ingredients are combined.
- Bake the Bread Until a Toothpick Inserted into the Center Comes Out Clean: This is the best way to tell if the bread is done baking.
Conclusion:
Harvest vegetable bread is a delicious and easy-to-make bread that is perfect for any occasion. It is a great way to use up leftover vegetables, and it is also a healthy and nutritious snack. With its moist texture, sweet flavor, and colorful appearance, harvest vegetable bread is sure to be a hit with everyone who tries it. So next time you are looking for a new bread recipe to try, give harvest vegetable bread a try. You won't be disappointed!
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