Fruit and Vegetable Bread Recipes 

Banana Bread 

2 medium bananas, mashed½ cup melted butter 

1 cup sugar2 eggs, beaten 

1 teas vanilla1 ½ cups flour 

1 teas baking soda½ teas salt 

½ cup chopped walnuts 

1/3 cup buttermilk 

Grease and flour 9 x 5 loaf pan or spray the pan with cooking spray.  Heat oven to 350 degrees.  In large mixing bowl stir together the sugar and melted butter until smooth.  Add the beaten eggs, buttermilk and vanilla and mix well.  In another bowl combine the flour, baking powder and salt.  Stir the dry ingredients into the wet ingredients in mixing bowl and mix well.  Stir in the walnuts and banana.  Bake in preheated oven for about 1 hour or until toothpick inserted into the center of the loaf comes out clean.  Cool in the pan on a wire rack for 10 minutes and then remove bread to wire rack to cool completely. 

Cornbread 

1 ½ cups cornmeal2 cups flour 

2 ½ cups milk1 Tbsp baking powder 

1 teas salt2/3 cups sugar 

2 eggs, beaten½ cup vegetable oil 

Grease and flour 9×13 baking pan or spray with cooking spray.  Heat oven to 350 degrees.  Combine cornmeal and milk in a small bowl and let this mixture stand for about 5 minutes.  In a large mixing bowl mix the flour, baking powder, sugar and salt.  Add the cornbread mixture, eggs and oil and mix until smooth. Pour cornbread batter into prepared baking pan.  Bake for 40-45 minutes or until toothpick inserted in center of cornbread comes out clean. 

Rhubarb Bread 

1 ½ cups brown sugar1/2 cup white sugar 

2/3 cups vegetable oil1 egg 

1 cup buttermilk2 ½ cups flour 

1 ½ cups rhubarb, diced1 teas baking soda 

½ teas salt1 Tbsp butter 

1 teas ground cinnamon½ cup chopped walnuts, optional 

Grease and flour 9 x 5 loaf pan or spray with cooking spray.  Heat oven to 350 degrees.  Mix brown sugar with vegetable oil, stirring well, add egg and stir, add buttermilk and stir, add flour, baking soda and salt and stir, add rhubarb and walnuts, if desired, and stir to combine everything.  Pour mixture into prepared loaf pan.  In small bowl combine until mixture is crumbly, ½ cup white sugar, 1 tablespoon butter and 1 teaspoon cinnamon.  Sprinkle this topping over mixture in loaf pan and press into the batter.  Bake in preheated oven for about 1 hour or until toothpick inserted in center comes out clean.  Cool on wire rack for 15 minutes.  Remove from pan and cool completely on wire rack. 

Strawberry bread 

1 cup fresh sliced strawberries1 1/2 cups flour 

1 cups sugar1/2 Tbsp cinnamon 

1/2 teas salt1/2 teas baking soda 

3/4 cup vegetable oil2 eggs, beaten 

1/2 cup chopped pecans 

Grease and flour 9 x 5 loaf pan or spray with cooking spray.  Heat oven to 350 degrees.  Place sliced strawberries in bowl and sprinkle with 1 tablespoon of the sugar and set aside.  In mixing bowl combine flour, remaining sugar, cinnamon, salt and baking soda and mix well.  Whisk together the oil and eggs in a small bowl.  Pour the oil and egg mixture over the strawberries.  Add this strawberry mixture to the flour mixture and blend until ingredients are just moistened.  Stir in pecans. Bake for about 45 to 50 minutes or until toothpick inserted into center of loaf comes out clean.  Cool in pan on wire rack for 10 minutes.  Remove loaf from pan and continue to cool loaf on wire rack.  Allow bread to cool before slicing. 

Zucchini Bread 

1 cup grated zucchini1 ½ cups flour 

½ teas salt½ teas baking soda 

½ teas baking powder½ teas cinnamon 

½ cup vegetable oil1 cup white sugar 

½ cup brown sugar1 teas vanilla 

½ cup chopped walnuts 

Grease and flour 9 x 5 baking pan or spray with cooking spray.  Heat oven to 350 degrees.  Sift together the flour, salt, baking powder, baking soda and cinnamon in a bowl.  In another large mixing bowl beat together the eggs, oil, vanilla and sugars.  Add the sifted dry ingredients to the wet ingredients and beat well.  Stir in the zucchini and nuts and stir to combine well.  Pour into prepared pan and bake 40 to 50 minutes or until toothpick inserted in center of loaf comes out clean.  Cool in pan on rack for 20 minutes.  Remove from pan and cool on rack until bread is completely cool.