Wednesday, 15 December 2010

Courgette, Sweet Potato, Walnut and Cranberry bread

I found this recipe on a blog adapted from a magazine and adapted it once again. I slightly undercooked mine but that made it all the yummier and moist.It's not like some breads that need butter and it tastes so good it's almost cake like but it's not.. it's's in it's own special category.
1 cup plain and 1 cup whole wheat flour
2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon cloves
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1/4 cup vegetable oil
1/2 cup of apple puree v(I used an organic make I feed josh but often finds it's way onto my yogurt too!)
3 eggs
1 1/2 cup grated courgette
1 1/2 cup peeled and grated sweet potato
1 cup chopped walnuts
1/2 cup dried cranberries

Preheat oven to 180C
Butter and flour a 9×5x3- inch loaf pan and set aside.  Sift the first 7 ingredients into a medium sized bowl.  In a separate, large bowl, beat the sugar, oil, apple puree, and eggs.  Mix in the zucchini and sweet potato.  Add the dry ingredients and stir just to combine.  Fold in the nuts and cranberries and stir well.
Transfer batter to prepared pan.  Bake until wooden pick inserted in center comes out clean, about 1 hour and 30 minutes.  Cool bread in pan on a rack for 15 minutes.  Loosen the edges of the bread with a butter knife and turn out on a rack to cool completely.  Can be prepared 1 day in advance.  Wrap in foil and keep at room temperature.

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