23 May 2012

Recipe a Day: Basic Yogurt Quickbread with Vegetables and Nuts

This is my basic recipe for zucchini bread, pumpkin bread, banana bread, whatever. This isn't a very sweet recipe, at least compared to a lot of quickbreads, but it's fairly moist with the yogurt. 

You can use shredded zucchini or carrots (or pureed cooked carrots), or mashed pumpkin, or lots of other vegetables.  This works with fruit too, but you might want to cut down on the sugar if you're using something like bananas.

Here's what you need for one loaf:

  • 1/3 cup oil or butter
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup vegetables/fruit
  • 1/2 cup yogurt
  • 1.5 cups flour (whole wheat is best)
  • 1 tsp soda
  • 1/2 tsp salt
  • 2 teaspoons of spices- I usually use 1 tsp cinnamon and then some cloves, ginger, allspice, or nutmeg)
  • 1/2 cup chopped nuts (I like walnuts)
Cream the butter/oil and sugar, then stir in the eggs.

Add the yogurt and vegetables (this is zucchini that has been in the freezer for a while).

And mix well.

Add the dry ingredients.  Because I am lazy, I pile up the flour, then add the other stuff on top.

Then I mix the dry stuff together a bit before mixing everything together.  You can combine the dry ingredients in a separate bowl if you like, or just throw it all in and stir.

Finally, add the nuts.

Pour into a greased loaf pan.

And bake at about 350 for about 40 minutes.  At least in my oven.  Keep an eye on it because it could take longer, although probably not a lot less.  You can also bake it at a slightly higher temperature for less time if you like. 

And serve.

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