Fall and baked goods go together like campfires and s’mores, and I have a recipe that is sure to put you in the mood for fall. This autumnal bread is speckled with colors of fall, from green zucchini to orange carrots and deep crimson cranberries. This bread started out as a “kitchen sink” creation on a lazy afternoon when I decided to put my leftover fruits and veggies to good use and make a sweet and tangy quick bread. Over time I’ve added and omitted to this recipe to find what ingredients work best to create a moist, dense loaf with subtle sweet and nutty flavors.
What makes this bread even better is pairing it with homemade cinnamon applesauce that takes less than 15 minutes to make. This applesauce can be used in your bread to add moisture and sweetness or top it off once it’s ready for serving to elevate the dish to a whole other level of deliciousness!
4 Paula Red apples- peeled and diced (3 ½ cups)
½ tsp cinnamon
½ cup apple juice
1/8 cup packed dark brown sugar
In a saucepan, combine apples, cinnamon, and apple juice.
Once the apples start to break down, after about 10 minutes, mash the apples until desired consistency (I prefer to leave it chunkier).
Stir in the brown sugar.
Set aside to cool.
¼ cup melted Brummel & Brown made with Real Yogurt butter
½ cup brown sugar
2 large eggs
1 cup grated zucchini, skin on- squeezed of excess water
1 cup grated carrot
½ cup cinnamon applesauce
½ cup strawberry yogurt
1 tsp vanilla extract
2 cups all purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
½ cup cranberries
½ cup chopped pecans
Preheat the oven to 350 degrees.
In a medium bowl, using an electric mixer on medium speed, combine butter and sugar until combined.
Add eggs 1 at a time.
Add zucchini carrot, applesauce, yogurt, and vanilla extract.
In a small bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
Using an electric mixer on medium speed slowly incorporate the dry mixture into the wet mixture.
Once all is combined, fold in cranberries and pecans.
In a standard loaf pan, bake for about 1 hour, or until edges are browned and a toothpick comes out clean.