Rating: 4.5 stars
94 Ratings
  • 5 star values: 73
  • 4 star values: 12
  • 3 star values: 9
  • 2 star values: 0
  • 1 star values: 0

Need to do something with all those cucumbers from your garden? Here is a delicious, moist nut bread with spices you can vary to your taste.

Recipe Summary

prep:
15 mins
cook:
50 mins
additional:
1 hr 30 mins
total:
2 hrs 35 mins
Servings:
12
Yield:
2 5x9-inch loaves
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Spray 2 5x9-inch loaf pans with cooking spray.

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  • Place shredded cucumbers into a colander and let drain for about 30 minutes.

  • Stir eggs, vegetable oil, sugar, vanilla extract, drained cucumber, and pecans together in a large bowl. Whisk flour, cinnamon, baking soda, salt, baking powder, nutmeg, and cloves in a separate bowl. Stir dry ingredients into the cucumber mixture until batter is thoroughly combined. Spoon batter into prepared loaf pans.

  • Bake loaves in the preheated oven until lightly browned and a toothpick inserted into the center of each loaf comes out clean, 50 minutes to 1 hour. Let loaves cool in pans for 10 minutes before removing from pans to finish cooling on wire racks.

Nutrition Facts

491 calories; protein 5.8g; carbohydrates 59.6g; fat 26.5g; cholesterol 46.5mg; sodium 230.6mg. Full Nutrition
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