This summer we fell in love with grilling corn, but we always have one or two leftover. Then I had to work with pumpkin for some upcoming recipes in Queen City Exclusive where I contribute. I had a ton of leftover pumpkin puree, some I had to freeze….YUM! All these extra vegetables had me thinking, AND I decided I needed to make a fun farmers market sweet bread!
This weekend there is 40% off at our farmers market, I may go a little crazy and buy tons of goodies! I am going to finally buy some pickle cucumbers and make homemade pickles, YAY!!! Have you made homemade pickles?
This post will be short and sweet, it is a busy week! I hope you enjoy my take on a favorite recipe. Using cardamom instead of nutmeg, cloves, cinnamon, and allspice, really changes up each bite.
I had to make more bread in my fun scone pan, this traveling girl NEEDED some pumpkin bread to start my day off right!
Moist bread full of vegetables in every bite!
20 minsPrep Time
60 minsCook Time
Preheat oven to 350 degrees F. Grease bread pan with cooking spray.
In medium bowl, mix together pumpkin puree, eggs, sugar, olive oil, vanilla, zucchini, and corn.
In small bowl, mix together flour, cardamom, salt, baking powder, and baking soda.
Mix together the wet and dry ingredients. Pour in a bread pan, and bake for 45 minutes to one hour. You may have extra batter you can place in a muffin pan.
Let cool and Enjoy!
This bread is seriously delicious, and I love how it is full of fun vegetables. It is kinda healthy…..only kinda!
What is your favorite sweet treat you love to make with vegetables?