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Here is great (and different) way to use all of those garden-fresh cucumbers. In this recipe, the cucumber helps to make the bread moist, without over-powering the taste. The light cucumber flavor is refreshing and pairs well with the Gingerbread Spice, True Cinnamon, and Clove Powder. It is a delicious spice bread that is wonderful served warm with honey or butter.

GINGERBREAD SPICE, True Cinnamon, Clove Powder


2 cups grated cucumbers, seeds

removed (about 2 medium sized cucumbers)

3/4 cup oil 3 Eggs

1 1/3 cups white sugar

2/3 cup light brown sugar

1 cup crushed pineapple (drained) 2 tsp vanilla extract

3 cups all purpose flour

1 tsp salt

1 tsp baking soda

1/2 tsp baking powder

1 Tblspn Gingerbread Spice

1 tsp True Cinnamon

1/2 tsp Clove Powder

1/2 cup chopped walnuts

Directions: Grate cucumbers and let them drain in a colander for 30 minutes. Pat with a paper towel to remove the excess water, and set aside. Preheat the oven to 350 degrees. Grease (with cooking spray) the bottom and sides of two loaf pans. In a large mixing bowl, beat the eggs until foamy. Add the oil, sugar, and vanilla extract, and mix until combined. Add the cucumber, pineapple, spices, salt, baking soda, and baking powder and mix well. Gradually add the flour and then fold in the walnuts. Mix until fully incorporated. Pour the mixture into the prepared loaf pans. Bake the loaves in the preheated oven for about an hour, or until a knife inserted in the middle of the loaf comes out clean. Place loaves on a rack to cool.

to cool.

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