Pour yourself a cup of coffee and start nibbling....
This recipe works well for zucchini, pumpkin, or banana bread.
3 cups all-purpose flour
1 teaspoon of sea salt
1 teaspoon of baking powder
1 teaspoon of baking soda
3 teaspoons ground cinnamon
3 teaspoons of vanilla extract
1 teaspoon of all spice
1/2 teaspoon of ground clove
1 teaspoon of ground ginger
1 cup of vegetable oil
3 cups of brown sugar
2 cups choice of grated zucchini, pumpkin (canned) and banana
1 cup of chopped walnuts if you want
2 cups of raisins (a must!)
1/2 cup of milk
1/2 cup of either apple sauce, apple juice or apple cider
2 to 3 teaspoons of pumpkin spice extract (optional, for extra spicy kick)
2 to 3 teaspoons of gingerbread flavoring or molasses (optional)
1. Grease and flour two 8 x 4 inch pans. I use Pam and spray a good even coat. Preheat oven to 325°F.
2. There are methods to put ingredients in separate bowls and beat eggs etc., but the style I choose is to put all the ingredients in one large wide bowl. Starting with the flour, eggs, salt, sugar, oil and whatever you want the bread to be, followed by all other ingredients in no particular order.
3. Mix everything thoroughly until it becomes smooth with a dark brown color and the raisins or walnuts, if you choose to have them, are evenly spread in the bowl.
4. Bake between 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.