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.