This savory quick bread is a delightful fusion of flavors, combining the subtle sweetness of cucumbers with the warm, comforting taste of homemade bread. Passed down through generations, this recipe has become a staple in our family, often gracing our tables at summer picnics and gatherings.
Ingredients
Scale:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup finely grated cucumber (about 1 large cucumber)
1/2 cup vegetable oil
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup chopped nuts (optional, walnuts or pecans work well for added crunch)
1/4 cup raisins (optional, for a touch of sweetness)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, combine all the dry ingredients: flour, baking powder, baking soda, salt, and ground cinnamon. Whisk together until well blended.
In another bowl, mix the wet ingredients: grated cucumber, vegetable oil, sugar, eggs, and vanilla extract. Stir until combined.
Gradually add the wet mixture to the dry ingredients. Gently fold together until just incorporated.
If desired, fold in the chopped nuts and raisins.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
