Cucumber and Strawberry Bread

Smell of Rosemary - Cucumber and Strawberry Bread - Top

When I first read this recipe, I was skeptical that cucumbers could be a main ingredient for a breakfast bread, but this unexpected component adds moistness, and combines with fresh strawberries and strawberry preserves for a wonderful sweet bread.

Ingredients

  • ½ cup of strawberry preserves
  • 1 tablespoon of fresh lemon juice
  • 1 tablespoon of cornstarch
  • 1 stick of butter at room temperature
  • 1 cup of granulated sugar
  • 2 large eggs
  • 1 teaspoon of vanilla extract
  • 2 cups of all-purpose flour
  • 1 teaspoon of baking powder
  • ½ teaspoon of baking soda
  • 2 cups of cucumbers, grated and drained very well
  • ½ teaspoon of salt
  • ½ cup of sliced fresh strawberries

Smell of Rosemary - Cucumber and Strawberry Bread - Ingredients

Before you start making this bread, you need to cook ½ cup of strawberry preserves, lemon juice and corn starch for about 5 minutes, until it thickens and then let it cool completely.

Next preheat oven to 325 degrees Fahrenheit, and prepare a 9 x 5 inch baking loaf pan: butter it and then evenly cover with flour. You can also use baking spray with flour, either way is fine.

Using a stand mixer equipped with a paddle attachment, beat butter and sugar until fluffy. Add eggs one at a time, and beat well after each addition.

Smell of Rosemary - Cucumber and Strawberry Bread - Adding eggs to batter

After both eggs have been added, add vanilla extract.

In a medium bowl, mix together flour, baking powder, baking soda and salt. Gradually add the flour mixture to the butter and egg mixture, and beat until just combined. Stir in cucumbers and ¼ cup of sliced strawberries.

Smell of Rosemary - Cucumber and Strawberry Bread - Adding cucumber to flour mixture

Spoon half of the batter into the prepared loaf pan. Gently spread cooled strawberry preserves on the top of the batter.

Smell of Rosemary - Cucumber and Strawberry Bread - Adding Preserves to Batter

Spoon in the remaining batter and top with ¼ cup of sliced strawberries.

 

Bake bread for 1 hour to 1 hour and 15 minutes, until a wooden stick inserted into bread comes out clean.

Smell of Rosemary - Cucumber and Strawberry Bread - Top

Cool bread in pan on wire rack for 10 minutes, then remove from the pan and cool completely before serving. Bread will stay good for up to a week, wrapped and stored at room temperature.

About 12 servings

Inspired by ‘Bake From Scratch’ magazine from March/April 2017.

Prep time: approximately 40 minutes

Active cook time: approximately 1 hour and 15 minutes

Total time: approximately 1 hour and 55 minutes

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