This Autumn Bread is the perfect way to welcome Fall and all its glory. Welcome to the season of glorious smells emanating from your kitchen. The changing of the leaves as the weather becomes cooler just about cries out for cozy meals and the scent of baked bread filling your house!
Autumn Bread review by viewer request
This Autumn Bread recipe was a request from a viewer, and a big shout out and thank you to Sabrina Penney!!! We are happy to report to you our findings of this superb bread recipe! Where has this been all our lives? We feel deprived now for missing out.
No worries, we will get over it by baking as much of this bread as we can. Never mind Autumn! Maybe it could be year round?…..ok, that might be pushing it.
First, let’s give credit where it’s due for a super great recipe!
This recipe review is from http://cookiesandcups.com and we are full of delight to include it in our quick bread collection. This bread is just delicious, and simple to make. The instructions are clear and easy to follow.
This is a kid friendly recipe, and a great chance to welcome the changing of the seasons together as a family. Rochelle, our 5yr old got into the mix (literally) to help. We had a lot of fun.
What is in Autumn bread anyhow? Leaves?
Relax, no leaves are hurt in the making of this bread. Ha ha:)
The combination of grated zucchini, carrot, and banana in this Autumn Bread are the key ingredients to creating something special and unique. In other words the zucchini, carrot, and banana compliment each other and are what make this recipe stand out.
You get the best of all three breads, perfectly combined into one tasty recipe. The texture is nice and moist. The aroma of this yummy bread made us want to glue our noses the the oven! However, we managed to refrain because we didn’t want to burn our noses!
The appearance of the loaves are picture worthy! There is something about the sight of fresh baked bread that is a beautiful thing to behold.
The aroma of baked bread will tempt you but let the loaves cool first before you dig in or you risk burning your fingers.
We didn’t, we enjoyed every bite, burnt fingers and all!!
Conclusion
We cannot say enough of how happy we are on this recipe review. Sabrina Penney, go ahead and bake that bread!! This recipe is now in our keeper box and is probably one of our favorite bread recipes to date!
The end result of our bread is perfect! Just perfect!
Drop us a line in the comments below! We would love to hear from you
Love
The Morgan Sisters
Autumn Bread
Ingredients
- 2 cups sugar
- 1 cup canola oil
- 3 eggs
- 2 tsp vanilla
- 1 tsp cinnamon
- 1 tsp kosher salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 cups all purpose flour
- 1 cup whole wheat flour
- 1 cup shredded zucchini
- 1/2 cup grated carrot
- 1/2 cup mashed banana
- 3/4 cup chopped walnuts
Instructions
- Preheat oven to 375 degrees F. Coat 2 9x5 loaf pans with non-stick spray. Cut 2 strips of parchment paper to fit the bottoms and up the short sides of the pans, spray again, for easy removal. Set aside.
- Add the sugar, oil, eggs, vanilla, cinnamon, salt, and baking soda in a large bowl stirring well until smooth.
- Add in both flours until just combined. Add in the zucchini, carrot, banana, and walnuts, mix until combined evenly.
- Divide mixture evenly between 2 loaf pans.
- Bake at 375 F for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Place pans on a rack to cool for 5 - 10 minutes. Using the parchment paper handles, lift out the bread and allow to cool completely on the rack, if possible.
- Enjoy this bread warm or at room temperature.
- Tightly wrap and keep on the counter for up to 5 days.
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Tanya Morgan 
