Harvest Vegetable Bread Recipes

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HARVEST BREAD



Harvest Bread image

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

1 can (8 ounces) crushed pineapple in juice, drained and juice reserved
1/4 cup fat-free cholesterol-free egg product or 1 egg
2 tablespoons canola or soybean oil
1 1/2 cups Gold Medal™ all-purpose flour
3/4 cup packed brown sugar
1/2 cup raisins
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup shredded carrots (1 1/2 medium)
1 cup walnuts, chopped

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

HARVEST VEGETABLE BREAD



Harvest Vegetable Bread image

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

1 cup mashed potatoes
¾ cup Almond Breeze Original Unsweetened almondmilk
⅓ cup vegetable oil
1 egg
¾ cup shredded zucchini
⅓ cup minced sun-dried tomato (preferably smoked)
⅓ cup sliced green onion tops
3 ½ cups flour, plus extra for kneading
1 ½ tablespoons baking powder
½ teaspoon salt
½ cup shredded parmesan cheese

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 HARVEST VEGETABLE BREAD LOAF



Garden Harvest Vegetable Bread Loaf image

This Garden Harvest Vegetable Bread is the perfect recipe for sandwiches, thick toast, or to eat fresh by the slice while still warm out of the oven. This yeasted bread is packed with carrots, zucchini, olives, smoky paprika, and oregano to create a loaded savory homemade bread.

Provided by Shelly Westerhausen

Categories     Bread

Time 2h20m

Number Of Ingredients 12

3 cups grated zucchini ((about 2 medium zucchini))
1 1/2 Tbsp salt (, divided)
2 1/2 tsps active dry yeast
1 Tbsp granulated sugar
1 cup warm water ((110 degrees F))
2 Tbsp melted butter
2 cups grated carrot ((about 3 large carrots))
1/4 cup chopped olives ((plus more for serving, if you'd like))
3 1/2 - 4 1/2 cups bread flour (*)
1 Tbsp dried oregano
1 tsp smoked paprika
Olive oil (, for greasing the bowl)

Steps:

  • Place the zucchini in a colander and toss with 1 Tbsp of salt. Set aside for 5 to 10 minutes to let the salt draw out the moisture. Once it has sat, squeeze the zucchini to drain out as much excess liquid as possible. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, add the yeast, sugar, and warm water and let set for 10 minutes or until the yeast foamed up around all of the surface area of the water.
  • Turn mixer onto medium-low and add in melted butter, zucchini, carrots, olives, bread flour, oregano, 1/2 Tbsp salt, and paprika. If the dough is too sticky to form a ball, add more flour, 1 Tbsp at a time.
  • Switch to the dough attachment and knead on medium speed for 5 minutes.
  • Grease a bowl with olive oil and transfer dough to the bowl. Cover with a clean kitchen towel and let rise in a warm place until doubled in size, about 1 hour.
  • Line a large baking sheet with parchment paper. Divide the dough into equal halves and shape two round loaves onto the baking sheet, making sure to leave enough room for the bread to at least double in size (you may have to use two baking sheets depending on the size of your sheets).
  • Cover with a clean kitchen towel and let rise for another 30 minutes or until doubled again.
  • Preheat oven to 375 degrees F and bake for 30-35 minutes or until the tops have browned, rotating the baking sheet halfway through.
  • Transfer to a cooling rack and let cool.
  • Slice and serve with butter or plain yogurt and olives.

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