Vegetable Quick Bread
A moist, flavorful quick bread packed with shredded vegetables, nuts, and dried fruit, perfect for breakfast or snack, appealing to health-conscious and veggie-loving eaters.
Ingredients
- 2 c. all-purpose flour ⓘ
- 1 c. whole wheat flour ⓘ
- 1 c. sugar ⓘ
- 1 Tbsp. baking powder ⓘ
- 1 1/2 tsp. ground cinnamon ⓘ
- 1 tsp. salt ⓘ
- 1/2 tsp. baking soda ⓘ
- 1/4 tsp. ground ginger ⓘ
- 1/3 c. shortening ⓘ
- 2 c. shredded carrots or zucchini ⓘ
- 1/2 c. finely chopped nuts ⓘ
- 1/2 c. chopped dates or raisins ⓘ
- 2 eggs ⓘ
- 3/4 c. milk ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- Combine all-purpose flour, whole wheat flour, sugar, baking powder, ground cinnamon, salt, baking soda, and ground ginger in a large bowl.
- Cut shortening into the dry ingredients with a pastry blender until the mixture resembles coarse crumbs.
- Stir in shredded carrots or zucchini, chopped nuts, and chopped dates or raisins.
- Beat eggs and milk together with a fork; add to the bowl and stir only until the dry ingredients are moistened.
- The batter will be stiff.
- Pour batter into two well-greased loaf pans.
- Bake at 350°F (175°C) for 1 hour or until done.
- Cool for 10 minutes in the pans.
- Remove from pans and cool on a rack before slicing.
Tips & Substitutions
For a lighter texture, consider using half applesauce and half shortening. You can also substitute the nuts with seeds for a nut-free version. If you're looking for a more intense flavor, add a teaspoon of vanilla extract. This recipe is versatile; feel free to incorporate other vegetables like spinach or bell peppers, making it a great way to use up leftovers.
Serving Suggestions
Serve slices of vegetable quick bread with a spread of cream cheese or butter for breakfast or as a snack. It pairs beautifully with a side of fresh fruit or a light salad for a balanced meal. For a delightful twist, enjoy it with a drizzle of honey or alongside a bowl of American Chowder for a comforting lunch.
Storage & Reheating
Store leftover vegetable quick bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw overnight in the refrigerator and warm slices in the toaster or microwave until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Quick Bread contains roughly 571 calories, with 12g protein, 125g carbohydrates, and 7g fat. It is an excellent source of vitamin A (235% of the Daily Value), dietary fiber (96% of the Daily Value), and iron (53% of the Daily Value). Note that it is relatively high in sodium, at 1641mg per serving (71% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different vegetables in this quick bread?
Absolutely! While shredded carrots or zucchini are traditional, you can experiment with other vegetables like grated sweet potatoes or even finely chopped spinach. Just ensure the moisture content is balanced, or adjust the flour accordingly.
Is it possible to make this recipe vegan?
Yes, you can make this quick bread vegan by substituting the eggs with flaxseed meal or applesauce. Use a non-dairy milk like almond or oat milk in place of regular milk. The texture may vary slightly, but it will still be delicious.
What can I serve with vegetable quick bread?
This bread is versatile and can be served with a variety of accompaniments. Consider pairing it with a light soup, such as a vegetable or tomato bisque, or enjoy it alongside a fresh salad. You can also use it as a base for open-faced sandwiches.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).