Fall is harvest time, with farm stands and farmers’ markets overflowing with produce. Make a few loaves of this Kitchen Garden Quick Bread recipe and freeze them for the long winter ahead.
Behind-the-scenes fun fact: the above photograph was taken in a beautiful Mount Lebanon kitchen, redesigned by architect Gerald Lee Morosco, principal at Gerald Lee Morosco Architects. Discover the story behind the renovation here.
Kitchen Garden Quick Bread Recipe
Quick Bread Ingredients
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup + 2 tbsp neutral vegetable oil, plus more for the pan
- 1/2 cup whole-milk plain yogurt
- ¼ cup butter, room temperature
- ¼ tsp fresh dill, finely chopped
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 2 cups shredded vegetables (just 1 or any combination of beets, carrots, summer squash, or zucchini)
Quick Bread Instructions
- Preheat oven to 350 degrees. Grease a 9 x 5-inch loaf pan with olive oil.
- With a mixer, beat eggs, sugar, and oil together.
- Add yogurt and butter. Beat till smooth.
- Add dill. Mix briefly.
- Add flour, baking powder, baking soda, and salt. Mix until combined and not a second longer.
- Add vegetables and combine with spatula.
- Place batter in loaf pan. Compress gently with knuckles and spread mixture evenly across pan.
- Bake for just over an hour, until crusty and golden.
- With soft rubber spatula, gently separate loaf from sides of pan. Let cool to room temperature.
- Remove from pan and slice. Spread with whipped cream cheese and sprigs of fresh dill and/or parsley. Or, wrap tightly in wax paper, and then in aluminum foil, and freeze for up to 3 months. You’ll enjoy these farm-fresh veggies on winter mornings with a cup of coffee.
Recipe by Keith Recker / Photography by Dave Bryce
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