cucumber nut bread

cucumber nut bread
  • cooking spray
  • 2 cups peeled, seeded, and shredded cucumber
  • 3 eggs
  • 1 cup vegetable oil
  • 2 cups white sugar
  • 1 teaspoon vanilla extract
  • 1 cup coarsely chopped pecans
  • 3 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves


  1. Preheat oven to 325 degrees F (165 degrees C). Spray 2 5x9-inch loaf pans with cooking spray.
  2. Place shredded cucumbers into a colander and let drain for about 30 minutes.
  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.
  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.

03/21/2017
cucumber nut bread, recipe PT15M PT1H 5 455 calories

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