When I stated in this earlier entry that Mark gave me a ton of food, I really meant it. The sheer amount of cucumbers alone barely fit in my veggie crisper bin in my refrigerator! While I was on the baking kick, I decided that cucumber bread sounded just as delicious as cucumber muffins, and my dear sous chef/boyfriend was more than happy to help me prepare it.
Cinnamon Pecan Cucumber Bread
1 cup vegetable oil
2 cups white sugar
1 teaspoon vanilla
2 cups cucumber, peeled and pureed (though you could also grate them if you’re really feeling domestic)
3 cups white flour
1 teaspoon Kosher salt
1 teaspoon baking soda
¼ teaspoon baking powder
3 teaspoons cinnamon
Pecans, as desired (walnuts might be good, too)
Mix all ingredients in a large bowl. Fill loaf pans evenly. Bake at 325 degrees for 60 – 70 minutes. Makes 2 loaves.
Since I took the cucumber muffins to work with me, dear boyfriend took the bread to work with him. He reports that the bread was devoured with the morning coffee. There are also reports that the Spicy Peanut Butter Frosting of the cucumber muffins fame also makes a good spread for the bread.
If you make this, I’d love to hear how it turns out!