Garden Harvest Bread Recipes

Steps:

• Heat oven to 350°. Spray loaf pan, 8 1/2x4 1/2x2 1/2 inches, with cooking spray. Discard 3 tablespoons of the pineapple juice. Mix remaining juice, pineapple, egg product and oil in medium bowl. Stir in remaining ingredients until blended. Spread batter in pan.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to wire rack. Cool completely, about 1 hour, before slicing.

Steps:

• Preheat oven to 375 degrees F and line a baking sheet with parchment paper or lightly grease.
• Stir together mashed potatoes, Almond Breeze, oil, and egg in a large bowl until well mixed. Stir in zucchini, sun-dried tomatoes, and green onions. Stir together remaining ingredients in a medium bowl and stir into vegetable mixture.
• Transfer to a floured board and knead several times until dough is smooth (do not add too much flour or bread will be tough). Shape into a loaf and place on prepared baking sheet.
• Bake for 55 minutes or until a toothpick inserted into the center comes out clean.

Steps:

• Preheat oven to 350 degrees. Coat a loaf pan with cooking spray and set aside.
• Combine flours and next five ingredients (through salt) in a large bowl until dry ingredients are well blended.
• In a separate small bowl whisk together canola oil, buttermilk and eggs. (Kitchen tip: sour milk can substitute for buttermilk. Milk can be soured by adding a small dash of vinegar to a bit less than 1/4 milk. Let milk sour for a few minutes before mixing into wet ingredients.).
• Add wet mixture to dry mixture, stirring until moist. Fold in grated apple, zucchini and carrots and walnuts, mixing until evenly distributed throughout batter.
• Pour batter into greased loaf pan. Bake at 350 degrees for 50 minutes or until a wooden pick inserted in the center comes out clean. Let cool on wire rack.

Steps:

• Heat oven to 350°F. Grease bottom and sides of 8x4-inch loaf pan with shortening or cooking spray.
• In medium bowl, mix pineapple (with juice), oil and egg. Stir in remaining ingredients until blended. Spread batter in pan.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour, before slicing.

Steps:

• Preheat oven to 300. Spray a 9x5 loaf pan with non-stick spray. Cut a 15x4 inch strip of parchment paper. Line bottom and narrow sides of pan with the paper, leaving overhang on both sides. Spray paper with non-stick spray.
• Whisk flour, baking soda, cinnamon, and salt in large bowl. Whisk sugar, oil, buttermilk, eggs, and vanilla in medium bowl to blend.
• Add sugar mixture to flour mixture. Stir just to blend. Add grated carrots, coconut, chopped walnuts, and crushed pineapple. Stir to distribute evenly.
• Transfer batter to prepared loaf pan. Bake until tester inserted into center comes out clean, about 90 minutes.
• Cool 10 minutes. Run a sharp knife around edes of pan. Invert onto rack and remove parchment paper. Turn bread over and cool completely. Store in airtight container at room temperature.

Steps:

• 1. PREHEAT OVEN TO 350,GREASSED PAN
• 2. COMBINE DRY INGREDIENTS IN LARGE BOWL AND SET ASIDE MIX WELL
• 3. IN A SMALL BOWL COMBINE WET INGREDIENCE MIX WELL (KITCHEN TIP)..IF YOU DONT HAVE BUTTER MILK ON HAND ADD A DASH OF VINAGER TO 1/4 CUP MILK FOR BUTTER MILK WAIT FOR A MIN FOR MILK TO SOUR MIX WELL
• 4. ADD WET MIX TO THE DRY MIX WELL, FOLD APPLE, ZUCCINE,CARROT, WALNUT AND MIX WELL
• 5. POUR BATTER IN TO GREASED PAN BAKE FOR 50 MIN AT 350 OR UUNTIL THE TOOTH PICK COMES OUT CLEAN. COOL ON WIRE RACK AND ENJOY