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| Photo Credits: CookingLight |
This is a recipe I found last fall in Cooking Light Magazine. I know it's not the best "seasonal" recipe, but it's one of my favorite things to make, very delicious. It's a great breakfast food because it's enough to fill you up, and it's easy to eat on the go. When I make it I usually make 4-5 loafs and then freeze the extras. To thaw them you can either leave them out or put them in the fridge for a day.
I hope you all enjoy!
Garden Harvest Bread
Ingredients:
- 1 cup flour
- 3/4 cup sugar
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup shredded Granny Smith apples
- 1/2 cup shredded carrots
- 1/2 cup shredded zucchini
- 1/4 cup chopped walnuts
- 1/4 cup canola oil
- 1/4 cup buttermilk
- 2 large eggs
- Cooking spray
Preheat oven to 350. Combine flour, sugar, cinnamon, baking soda, and salt in a large bowl, stirring with a whisk. Stir in apples, carrots, zucchini, and walnuts. Make a well in the center of the mixture, set aside. In a small bowl, canola oil, buttermilk, and eggs, stirring with a whisk. Add egg mixture to the flour mixture, stirring just until combined. Spoon batter into a 8x4 loaf pan coated with cooking spray. Bake for 50 minutes. (9 servings at 223 calories per serving)
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