| VEGETABLE QUICK BREAD |
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Makes 2 loaves bread2 cups all-purpose flour 1 cup whole wheat flour 1 cup sugar 1 tablespoon baking powder 1-1/2 teaspoons ground cinnamon 1 teaspoon salt 1/2 teaspoon baking soda 1/4 teaspoon ground ginger 1/3 cup CRISCO® all-vegetable shortening or 1/3 CRISCO Stick 2 cups shredded carrots or squash such as zucchini 1/2 cup finely chopped nuts 1/2 cup chopped dates or raisins 2 eggs 3/4 cup milk Preheat oven to 350ºF. Combine flours, sugar, baking powder, cinnamon, salt, baking soda, and ginger in a large bowl. Cut Crisco into dry ingredients with a pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in carrots, nuts, and dates. Beat eggs and milk together with a fork; add to bowl and stir only until dry ingredients are moistened. Batter will be stiff. Divide batter evenly in 2 greased 8-1/2- x 4-1/2- x 1/2-inch loaf pans. Bake at 350ºF for 1 hour or until a toothpick inserted in center comes out clear. Cool for 10 minutes in pan on a rack. Remove from pan and cool on a rack before slicing. |
