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Cucumber Nut Bread

Cucumber Nut Bread

Name: Cucumber Nut Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 95 min
Yield: 2 5x9-inch loaves
Ingredients: 1 serving Pam Butter Cooking Spray-1/3Sec Spray IHF; 2 cups Cucumber, peeled, raw; 3 Egg, whole, raw, fresh; 1 cup Oil, vegetable corn, salad or cooking; 2 cups Sugars, granulated; 1 teaspoon Vanilla extract; 1 cup Nuts, pecans; 3 cups Wheat flour, white, all-purpose, enriched, bleached; 1 tablespoon Spices, cinnamon, ground; 1 teaspoon Leavening agents, baking soda; ½ teaspoon Salt, table; ¼ teaspoon Leavening agents, baking powder, double-acting, sodium aluminum sulfate; ⅛ teaspoon Spices, nutmeg, ground; ⅛ teaspoon Spices, cloves, ground

Rating: 4.67 stars

89 Ratings
70 Reviews
19 Photos

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.

By Marcella

Recipe Summary

prep:

15 mins

cook:

50 mins

additional:

1 hr 30 mins

total:

2 hrs 35 mins

Servings:

Yield:

2 5x9-inch loaves

Nutrition Info

Directions

Step 1

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

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Step 2

Place shredded cucumbers into a colander and let drain for about 30 minutes.
Step 3

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.
Step 4

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

Per Serving:

491.1 calories; 5.8 g protein; 59.6 g carbohydrates; 46.5 mg cholesterol; 230.6 mg sodium. Full Nutrition

Reviews (70)

Most helpful positive review

OHIO MOM

07/30/2012

Very yummy! Great way to use up cucumbers. We only used 1/2 the amount of oil and the rest applesauce. It did take some time to peel and shred but is worth it! We used walnuts since we didn't have any pecans. Thanks for the recipe! Read More

Helpful

(20)

Most helpful critical review

romans8_38-39

07/19/2014

This was definitely different. I was surprised by the amount of cucumber it called for. Other "veggie" breads such as squash & zucchini bread only call for 1 cup. Or maybe since I blended my cukes in my Ninja I ended up with more per cup? Anyway the little ones liked it and I found that toasted with butter I could eat it. The cucumber flavor is very strong and hangs around. Since I have a lot of cukes from a friend's garden I will try this again but reduce the amount of cucumber and see how that works. Read More

Helpful

(4)

89 Ratings

5 star values: 70
4 star values: 11
3 star values: 7
2 star values: 0
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

OHIO MOM

07/30/2012

Helpful

(20)

Molly

08/09/2012

This is a fantastic recipe to use the cucumbers in your garden that got away from you. You know the big giants. Or even the smaller ones that you have 24 of them hanging around. DO NOT skip the step of salting the cucumbers and letting them rest. Mine sat for about 3 hours before I used them and I was amazed at how much water the salt pulled from them. The taste and texture is a lot like zucchini bread. I baked mine in 5 - 3 1/2" x 6" pans, 2 without pecans and 3 with pecans. They were done in 38 minutes. I have 2 more cukes on my counter that I'm baking 10 mini loaves to freeze. My DS loved this and wants to take a few back to school with him. Our favorite way to eat this bread is toasted with a thin layer of butter (the guys) dry (for me) for breakfast. Thanks Marcella for posting this recipe - it is a keeper! Read More

Helpful

(16)

Tammy Lynn

08/02/2013

This was great- moist and flavorful. The cucumber taste was good and not overwhelming. The only things I did differently was I drained my cucumbers for at least an hour and I used walnuts instead of pecans. I will make again and pass this recipe on to others. Thanks Marcella! Read More

Helpful

(10)

Stephanie

08/08/2012

another perfect way to use up too many cucumbers. I used unsweetened applesauce instead of the oil to make it a bit healthier. No one tasted the cucumber! Thank you! Read More

Helpful

(6)

Maggie

08/16/2012

This bread is delicious! Super moist it tastes alot like zucchini or pumpkin bread. I made my batch a little bigger (3 large loaves) added some shredded zucchini and ground flaxseed and put in a little less sugar than the recipe stated. A little healthier for you and it still tasted great. This is a great way to use all the extra cukes in your garden that you can't get around to eat or pickling. Read More

Helpful

(5)

romans8_38-39

07/19/2014

Helpful

(4)

Heather Dibert

07/09/2014

If you are making cucumber bread you are going to expect it to taste a little bit like cucumber. We thought it tasted like pumpkin bread and we didn't notice the cucumber taste very much except as an after taste. I did not peel and seed all my cucumbers as they were directly out of my garden and did not have tough skins or large seeds. I too substituted applesauce for the oil. It baked well and sliced easily. I am adding raisins to the bread today. Read More

Helpful

(4)

HurdBird

08/22/2015

I could not believe that cucumbers could be baked into delicious bread! This blew my mind. Read More

Helpful

(4)

Anonymous

08/21/2014

I added a little bit more cinnamon and loved it. Make sure you get all the seeds out! Read More

Helpful

(4)

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Nutritional Information

Cucumber Nut Bread

Servings Per Recipe: 12
Calories: 491.1

% Daily Value *

protein: 12 %

carbohydrates: 19 %

exchange other carbs:

dietary fiber: 9 %

sugars:

fat: 41 %

saturated fat: 17 %

cholesterol: 16 %

vitamin a iu: 2 %

niacin equivalents: 24 %

vitamin b6: 4 %

vitamin c: 1 %

folate: 17 %

calcium: 3 %

iron: 11 %

magnesium: 8 %

potassium: 4 %

sodium: 9 %

thiamin: 32 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Cucumber Nut Bread

1 of 70

All Reviews

OHIO MOM

07/30/2012

Helpful

(20)

Molly

08/09/2012

Helpful

(16)

Tammy Lynn

08/02/2013

Helpful

(10)

Stephanie

08/08/2012

another perfect way to use up too many cucumbers. I used unsweetened applesauce instead of the oil to make it a bit healthier. No one tasted the cucumber! Thank you!

Helpful

(6)

Maggie

08/16/2012

Helpful

(5)

romans8_38-39

07/19/2014

Helpful

(4)

Heather Dibert

07/09/2014

Helpful

(4)

HurdBird

08/22/2015

I could not believe that cucumbers could be baked into delicious bread! This blew my mind.

Helpful

(4)

Anonymous

08/21/2014

I added a little bit more cinnamon and loved it. Make sure you get all the seeds out!

Helpful

(4)

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Cucumber Nut Bread

Ingredients

Directions

Nutrition Facts

Reviews (70)

Most helpful positive review

Most helpful critical review

All Reviews for Cucumber Nut Bread

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Cucumber Nut Bread

Ingredients

Directions

Nutrition Facts

Reviews (70)

Most helpful positive review

Most helpful critical review

All Reviews for Cucumber Nut Bread