&noscript=1 />

Prep Time:
20 minutes

Cook Time:
1 hour

Servings:
2 loaves

Prep Time:
20 minutes

Cook Time:
1 hour

Servings:
2 loaves

Vegetable Quick Bread

INGREDIENTS

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

DIRECTIONS

  1. Heat oven to 350ºF (180ºC). Grease and line with parchment paper two 8 1/2” x 4 1/2” x 2 1/2” (22 cm x 11.5 cm x 7 cm) loaf pans.
  2. Combine flours, sugar, baking powder, Ground Saigon Cinnamon, salt, baking soda, and ginger in a large bowl. Cut shortening into dry ingredients with a pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in carrots, nuts, and dates. Beat eggs and milk together with a fork. Add to bowl and stir only until dry ingredients are moistened. Batter will be stiff.
  3. Divide batter evenly in prepared pans.
  4. Bake at 350ºF (180ºC) for 1 hour or until a toothpick inserted in centre comes out clean.
  5. Cool for 10 minutes in pan on a rack. Remove from pan and cool on a rack before slicing.