Winter Salad Quick Bread

Winter Salad Quick Bread

Ingredients

  • 1 1/2 cups cucumber, peeled, seeded, shredded. Press the moisture out with paper towels.
  • 3 1/2 oz. dried tomatoes, drained if packed in oil
  • 1/2 cup green onion, including tops
  • 1/2 cup celery
  • 1/3 cup stuffed green olives, drained
  • 3/4 cup carrots
  • 3 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup pecans, coarsely chopped
  • 1/2 cup salted pistachios, chopped
  • 1 cup grated Parmesan cheese
  • 1 fl. oz. package dry salad dressing (Ranch or Italian work well)
  • 1/2 cup milk
  • 1/2 cup mayonnaise
  • 1 1/2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
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  • 2 tablespoons oil

Directions

Preheat oven to 350 degrees F.

Thoroughly grease and flour five 2 1/2 x 5 inches pans (2 cups capacity) or the equivalent. Baking time will be different if larger pans are used.

Chop each vegetable separately in a food processor.

Combine flour, baking powder, baking soda, sugar, salt, pepper, pecans, pistachios, Parmesan and dry salad dressing.

Lightly beat 3 eggs with a fork and add milk, mayonnaise, Vanilla Extract and oil.

Combine ingredients until just moistened. Place in prepared pans and bake 60 minutes, or until tops are browned and the loaves pull away from the sides of the pans. Cool 5 minutes in the pan. Remove. Cool on racks.

Makes 5 small loaves.

  • 230 grams cucumber, peeled, seeded, shredded. Press the moisture out with paper towels.
  • 100 grams dried tomatoes, drained if packed in oil
  • 75 grams green onion, including tops
  • 50 grams celery
  • 65 grams stuffed green olives, drained
  • 105 grams carrots
  • 380 grams flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 1/4 teaspoon pepper
  • 50 grams pecans, coarsely chopped
  • 50 grams salted pistachios, chopped
  • 85 grams grated Parmesan cheese
  • 30 ml package dry salad dressing (Ranch or Italian work well)
  • 120 ml milk
  • 120 ml mayonnaise
  • 1 1/2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
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  • 2 tablespoons oil

Directions

Preheat oven to 180 degrees C.

Thoroughly grease and flour five  6×13 cm pans (470 ml capacity) or the equivalent. Baking time will be different if larger pans are used.

Chop each vegetable separately in a food processor.

Combine flour, baking powder, baking soda, sugar, salt, pepper, pecans, pistachios, Parmesan and dry salad dressing.

Lightly beat 3 eggs with a fork and add milk, mayonnaise, Vanilla Extract and oil.

Combine ingredients until just moistened. Place in prepared pans,and bake 60 minutes, or until tops are browned and the loaves pull away from the sides of the pans. Cool 5 minutes in the pan. Remove. Cool on racks.

Makes 5 small loaves.

This Recipe Uses

Madagascar Bourbon Pure Vanilla Extract