Thursday, September 20, 2012

Zucchini Bread with Pistachios and Cranberries: The Wonderbread

I thought this would be a nifty receipe to share with some of my readers.This bread is absolutely delicious.

Here is the receipe

4 eggs
1 cup of natural cane sugar
1/2 cup of canola oil
1/2 cup of reduced fat (2 percent) milk
1 1/2 teaspoons of vanilla extract
3 cups of lightly packed grated zucchini (about two large or three medium zucchinis)
Zest from one small orange
3 cups of whole wheat pastry flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1/2 teaspoon of ground nutmeg
2 teaspoons of ground cinnamon
1/2 teaspoon of salt
1 cup of chopped raw shelled pistachios or walnuts
1 cup of dried cranberries

1. Position the rack in the oven to the center and preheat your oven for about 350 degrees. Coat 9x5 inch pans with cooking spray eggs sugar oil milk and vanilla in a large mixing bowl and whisk to combine
3.In a seperate medium bowl combine flour baking powder baking soda nutmeg cinnamon and salt whisk to blend. Stir dry ingredients into a wet ingredients. Fold in nuts and dried cranberries. Stir all the ingredients but do not over mix the ingredients or your dough will be tough
4.Divide your batter into the loaf pans and bake on the center rack for 50 -60 minutes until golden brown.
5 . Remove the pans and allow them to cool for about 7 to 10 mins . Then remove from the pans and allow your fresh bread to cool completely for about 2hours.
6. Slice and enjoy :)

                                                                     Toodles for Now,
                                                                     Anaiyah Sunshine
                                                                   The Miami Style Blog 
                                                                  "Where fashion is a Must!"

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