Harvest Bread

This quick bread is a great way to use up all of your bountiful fruit and vegetables from the garden.

Harvest Bread

Ingredients

You can switch out a couple of ingredients, such as: pumpkin, homemade applesauce, shredded beetroot, chopped chestnut or pecans.

• 1 Cup (1 stick) Salted Butter, brown and cooled

• 1 Cup Cane Sugar, or coconut sugar

• 3 Eggs

• 1 tsp Vanilla

• 1 TSP Ground Cinnamon

• 1/4 tsp Ground Cardamom

• 1/4 tsp Ground Nutmeg

• 1 tsp Salt

• 1 Cup Zucchini, grated

• 1/2 Cup Carrots, grated

• 1/2 Cup Banana, mashed

• 3/4 Cup Activated Walnuts, chopped

• 1 tsp Baking Soda

• 1/2 tsp Baking Powder

• 3 Cups All Purpose Flour (plain flour)

Directions

1. Preheat to 375°F. Butter and flour 2 bread pans.

2. In a large bowl add your cooled brown butter with the sugar, eggs, vanilla, spices and salt. Stir till combined.

3. Then add the zucchini, carrots, bananas and walnuts. Again stir till combined.

4. Add your dry ingredients: flour, baking soda and baking powder. With a spatula fold everything together.

5. Divide the batter between the 2 bread pans. Bake for 30 minutes, turn the pan 180 degrees. Bake for another 20 minutes. Check to make sure the bread is baked in the middle by sticking a knife, toothpick in the middle. If it comes out clean it is ready.

6. Let bread cool on the counter top for 10 minutes before taking out the bread from the pan.

7. Slice and ENJOY with butter or sour cream cream cheese frosting.