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What can I say about this bread, besides ” I need to make more NOW’. I have wanted to make harvest bread for a really long time, but for some reason I thought it was a lot more work than it actually is. Yesterday I was watching Cake Boss, which is what I  usually keep on as background noise when I fold laundry, do dishes etc, and Buddy was learning how to bake bread in Italy, and my cravings began! I didn’t want to bake plain bread, and I make Challah every week, I wanted to try something new and exciting, Enter one of my favorite cook books, Kosher by Design Lightens Up, by Susie Fishbein. As I do with 99% of recipes I try, I tweaked it a little, and it was SOOO GOOOOD. Please try this recipe, you will NOT regret it. The bread tasted almost like banana bread, because the corn added a sweet but mild flavor, and it is so moist. As I am blogging, I am eating a big slice with my cup of coffee. MMM.

You will need:

2 cups all-purpose flour

1 cup whole wheat flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp cinnamon

1/2 tsp fine sea salt

1/2 cup olive oil

1/2 cup unsweetened applesauce

3 large eggs

1 1/3 cup sugar

1 cup packed baby spinach

3/4 cup corn kernels

1 large zucchini unpeeled, grated

Preheat oven to 350.

Spray 1 loaf pan or two mini loaf pans with pam or olive oil spray. Set aside.

In a medium bowl, whisk flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt.

In a large bowl, blend at medium speed, the oil, applesauce, eggs, and sugar. Gradually add dry ingredients while blending on low.


Using a silicone spatula (preferable), stir in the baby spinach, corn, and zucchini. Pour into pan and bake uncovered.

Mini loaf pans 35 minutes. Big loaf pan 45 minutes.


* This is the way I made Harvest Bread. KBD’s recipe, which is the original recipe, is slightly different and shows a different cooking time.