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Smithfield, Virginia 23430

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CUCUMBER BREAD

May 31, 2018

 

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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 Pumpkin Pie Spice, True Cinnamon, and Clove Powder. It is a delicious spice bread that is wonderful served warm with honey or butter. 

 

PUMPKIN PIE SPICE, True Cinnamon, Clove Powder

 

Ingredients:

2 cups grated fresh cucumbers - seeds removed (about 3 1/2 large cucumbers)

3/4 cup oil

2 cups (granulated white) sugar

3 eggs

1 cup crushed pineapple (drained)

2 tsp vanilla extract

3 cups flour

1 tsp salt

1 tsp baking soda

1/2 tsp baking powder

1 Tblspn Pumpkin Pie Spice

1 tsp True Cinnamon

1/2 tsp Clove Powder

1 cup chopped walnuts

 

Directions:  Grate cucumbers and let them drain in a colander for 1 hour.  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 baked loaves on a rack to cool. 

 

 

 

 

 

 

 

 

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