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Great-Grandma’s Cucumber Bread

Great-Grandma's Cucumber Bread: A Sweet Summer Treat

Enjoy the unique taste of Great-Grandma's Cucumber Bread, a delightful quick bread that's perfect for summer snacking.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Breakfast
Cuisine: American
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Cucumber, diced Choose fresh, unblemished ones for best results.
  • 1/2 cup Vegetable Oil Can be substituted with applesauce for a lighter version.
  • 2 large Eggs Ensure they are at room temperature for improved mixing.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla extract for the best flavor.
  • 2 cups All-Purpose Flour Can swap with gluten-free flour as a 1:1 replacement.
  • 1 cup Granulated Sugar Consider reducing the sugar slightly for a less sweet outcome.
  • 1 teaspoon Baking Soda Check for freshness to ensure effective rising.
  • 1 teaspoon Baking Powder A double-acting brand works best for optimal rise.
  • 1/2 teaspoon Salt Kosher salt is recommended for even distribution.
  • 1 teaspoon Ground Cinnamon Feel free to add nutmeg or cloves for extra depth.
  • 1/2 cup Chopped Nuts or Chocolate Chips (optional) Pecans or walnuts are excellent choices.

Equipment

  • blender
  • Loaf pans
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and grease two 8x4-inch loaf pans with vegetable oil or non-stick spray.
  2. In a blender, combine the diced cucumbers, vegetable oil, eggs, and vanilla extract. Blend until smooth and creamy.
  3. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, salt, and ground cinnamon.
  4. Pour the blended wet ingredients into the bowl of dry ingredients and stir gently until just combined.
  5. Divide the batter evenly between the prepared loaf pans and bake for approximately 60 minutes, or until a toothpick comes out clean.
  6. After baking, let the loaves cool in the pans for about 10 minutes before inverting them onto a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 160kcalCarbohydrates: 22gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 200mgPotassium: 80mgFiber: 1gSugar: 8gVitamin A: 50IUVitamin C: 2mgCalcium: 10mgIron: 0.5mg

Notes

Store the bread at room temperature for up to 5 days, or freeze for longer storage. Reheat slices as desired.

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