Hidden Veggie Quick Bread (No Yeast)

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   First a note on the vegetable puree: Any vegetable will work, provided that you can get a relatively thick puree (about the consistency of canned pumpkin). For slightly more watery purees, increase the quantity by 1/3 cup and omit the water. It's easy to make vegetable puree--just cook or bake the vegetables until soft, and then puree in a blender or food processor, adding small amounts of water as necessary. Some that have worked well for me: squash, beans, peas, sweet potatoes and, of course, pumpkin--or combine several. It's easiest to make extra puree and freeze it in 1-cup portions for future loaves. (NOTE: Listed prep time does not include making the puree, as this varies depending on the vegetable.).

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   To make the bread, combine dry ingredients in a large bowl.

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   In a separate bowl, combine eggs, veggie puree, oil, and water.

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   Mix wet ingredients into dry ingredients thoroughly. Add nuts or raisins, if desired.

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   Pour batter into a greased loaf pan and bake at 350 for 1 hour, or until a toothpick inserted in the center comes out clean.

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   Cool in pan for about 10 minutes; then remove and cool thoroughly on a wire rack.

* Per serving · 4 servings · Values may vary.

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