Many-Splendored Quick Bread

This is the kind of snack that I love having around all the time.  Perfect toasted for breakfast, a grab and go snack anytime during the day, perfect with coffee or tea in lat afternoon, that nice little nibble after dinner and the go to snack for raid the kitchen in the middle of the night.  This could not be any easier to make, it’s another one of those things that takes longer to get the ingredients out then it actually takes to put it together.  Since that is the case, I see no reason to not make this all the time.  Is is just so good, not at all sweet and certainly filling.  Let’s bake…. 

Put the walnuts in the oven to toast for a few minutes and while they are toasting whisk together the floor, baking powder, baking soda and salt and then sift them into another bowl and stir in the oatmeal. 

In the bowl of a stand mixer using the whisk attachment, blend together the banana, oil, brown sugar, white sugar and eggs on medium-low until combined, then reduce the speed to low and add the water.  

Blending the liquid ingredients

 Increase the speed to medium-high and beat for 3 minutes.  The batter will be foamy and light in color. 

The liquid ingredients fully blended

 Reduce the speed to low and add the vanilla, zucchini and carrots and blend for about 10 seconds. 

Adding the veggies

Add the flour and beat until the flour is  moistened.  

Adding the flour

Raise the speed to medium and beat for about 20 seconds. Scrape down the sides of the bowl and add the walnuts and beat for another 10 seconds.  Scrap the batter into a prepared loaf pan.  

Ready to bake

Bake for about 15 minutes and then slice a 6 inch slit sown the middle of the bread where one is naturally forming. Continue baking the loaf for another 45 to 0 minutes or until the loaf tests done. 

The baked loaf

Let the loaf cool in the pan on a rack for 10 minutes and then unmold and allow to cool completely.  

 

 

Enjoy! 

Next Up:  Angel Food Cake Any Way You Want

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