It’s Thanksgiving weekend.
For the first time in a very long time we aren’t travelling, and we’re just staying local!
Which is great for us, cause our son is horrible on car rides.
And the best part is I don’t even need to prepare anything for a meal! My in laws are doing it all.
But me being me, I gotta make something!
And you know me, it’s either something sweet, or something salad. This recipe is the former.
Since my son loves mixing, and cracking eggs he’s the perfect helper when it comes to preparing this bread. So I just sit him up on the bar stool while I measure the ingredients and he dumps them into the bowl and mixes.
This is usually a weekend morning activity before my husband and daughter wake up. It keeps him occupied and quiet from asking me to play with him. Arh, I’m not the best at playing with kids, I’d rather be doing some baking or cooking with them.
I love that this recipe has so much goodness in it with the zucchini. Sometimes its hard to get kids to eat anything green, but this one is easy. If you suspect your kid will see the green, feel free to peel the zucchini skin off. They presto, not a hint of green anywhere!
This loaf is the epitome of the autumn harvest. It has apples, it has zucchini and cranberries. All of which are in season now in Ontario.
I might not like cold weather, but I do like the fall harvest and eating this yummy harvest bread curled up on the sofa with a nice nice cozy blanket and warm tea!
This bread is:
-sweet but not too much
-has a hint of tang given with the cranberries
-amps up your vegetable intake
What’s your favourite Thanksgiving sweet treat to bake?
Happy Thanksgiving!!
Ingredients
- 1 cup whole wheat flour
- 3/4 spelt flour
- 1 cup cane sugar
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp salt
- 1 tsp baking soda
- 2 eggs
- 1/2 cup melted coconut oil
- 1 small apple grated (about 1/2 cup)
- 1 cup grated zucchini (skin on or peeled)
- 1 cup whole fresh or frozen cranberries
Instructions
- Preheat your oven to 350 F degrees, and prepare your loaf pan. ( I like to line my loaf pan with parchment paper for easy removal)
- In a large bowl mix all dry ingredients together.
- In a medium size bowl mix the eggs and melted oil together and then add the grated zucchini and apple to combine. Do not add cranberries yet.
- Add the wet ingredients to the dry bowl and mix until just combined, then add the cranberries and mix well. Do not over mix.
- Pour into a loaf pan and bake for 60 minutes.
- Let cook and enjoy. (the best flavour and texture is when it's rested for about 1 hour.
- I have tried making this with coconut sugar, but the results weren't as good as it didn't result in a crispy top.
- Don't be worried if the mixture seems a bit dry compared to other breads or loaves you have made in the past. You aren't missing a liquid ingredient, It will turn out just right!
