Cucumber Nut Bread recipe

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Ingredients

cooking spray
2 cups peeled, seeded, and shredded cucumber
3 eggs
1 cup vegetable oil
2 cups white sugar
1 teaspoon vanilla extract
1 cup coarsely chopped pecans
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon baking powder
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves

Nutrition Info

491.1 calories
carbohydrate: 59.6 g
cholesterol: 46.5 mg
fat: 26.5 g
fiber: 2.2 g
protein: 5.8 g
saturatedFat: 3.4 g
servingSize: -
sodium: 230.6 mg
sugar: 33.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Spray 2 5x9-inch loaf pans with cooking spray.

  2. Place shredded cucumbers into a colander and let drain for about 30 minutes.

  3. Stir eggs, vegetable oil, sugar, vanilla extract, drained cucumber, and pecans together in a large bowl. Whisk flour, cinnamon, baking soda, salt, baking powder, nutmeg, and cloves in a separate bowl. Stir dry ingredients into the cucumber mixture until batter is thoroughly combined. Spoon batter into prepared loaf pans.

  4. Bake loaves in the preheated oven until lightly browned and a toothpick inserted into the center of each loaf comes out clean, 50 minutes to 1 hour. Let loaves cool in pans for 10 minutes before removing from pans to finish cooling on wire racks.

Recipe Yield

2 5x9-inch loaves

Recipe Note

Need to do something with all those cucumbers from your garden? Here is a delicious, moist nut bread with spices you can vary to your taste.

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