Vegetable Quick Bread Recipe

Vegetable Quick Bread

• 2 C. (500 mL) all-purpose flour
• ³/₄ C. (175 mL) all-purpose whole wheat flour
• 1 C. (250 mL) sugar
• 1 Tbsp. (15 mL) baking powder
• 1 ¹/₂ tsp. (7 mL) ground Saigon cinnamon
• 1 tsp. (5 mL) salt
• ¹/₂ tsp. (2 mL) baking soda
• ¹/₄ tsp. (1 mL) ground ginger
• ¹/₃ C. (75 mL) Crisco^® All-Vegetable Shortening
• 2 C. (500 mL) shredded carrots or squash such as zucchini
• ¹/₂ C. (125 mL) finely chopped nuts
• ¹/₂ C. (125 mL) chopped dates or raisins
• 2 large eggs
• 1 C. (250 mL) milk