If you are looking for a new way to use up your summer cucumber harvest, my Great-grandma’s cucumber bread is just the thing. If you like zucchini bread, you will like this quick bread. It has similar notes with that little something different that is hard to put your finger on.
This yummy cucumber quick bread gets a nice crisp crust with a tender crumb inside. It is slightly sweet but not so sweet that it ventures into dessert territory.
It would be perfectly at home on the breakfast table with your cup of coffee or tea. It would also make a great afternoon snack.
Slices are great on their own or topped with a bit of butter. If you want a little something extra, drizzle it with a bit of honey. Mmmm, so good!
This is another recipe from my great-grandma’s cookbook. As I was paging through, the cucumber bread title caught my eye.
We love zucchini bread, but I had never heard of cucumber bread. So, I had to check it out. I wasn’t sure if it was going to be sweet or savory.
Of course, it didn’t take long to realize it was sweet and that I was going to have to make it. I am glad I did!
I love that the instructions have you remove the seeds and cut the cucumber into chunks. Then you toss them into a blender with the wet ingredients.
It makes bringing the batter together so easy! Just stir in the dry ingredients and you are ready to bake in almost no time.
I hope you will give this recipe a try and see for yourself. It is a great way to turn the summertime abundance into something wonderful.
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Can you make cucumber bread muffins?
Sure! Just use a muffin pan instead of loaf pans and adjust the baking time accordingly. Muffins typically bake for 20-25 minutes.
Carlee’s Tips and Tricks
Use cucumbers that you would like to eat. I wouldn’t use cucumbers that have been on the vine too long. They tend to be a bit bitter and it isn’t worth risking wasting the remaining ingredients.
If you are using English cucumbers, there is no need to remove the seeds. Just roughly chop and then toss them into the blender.
Feel free to add more baking spices if you would like. As written, there is a light cinnamon flavor. You could add a tiny bit of nutmeg and cloves to amp up the spicy flavor.
Or try stirring in some chocolate chips or pecans. Either (or both) would be excellent in this bread.
This recipe makes two loaves of bread. So, it is perfect for sharing. Or you can wrap the second loaf in plastic wrap and freeze it for later.
I think that just about covers it. Let’s get to baking the bread!
Great-Grandma’s Cucumber Bread
Ingredients
- 2 cups cucumber diced and seeded
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup chopped nuts and/or chocolate chips optional
Instructions
- Preheat oven to 325℉ and grease two 8×4-inch loaf pans.
- Place the 2 cups cucumber, 1 cup vegetable oil, 3 large eggs, and 1 teaspoon vanilla extract in a blender or food processor. Blend until smooth.
- In a large bowl, stir together 3 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon salt, and 1 teaspoon ground cinnamon.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- If desired, stir in ½ cup chopped nuts and/or chocolate chips.
- Pour the batter into the prepared pans. Bake for about 1 hour or until a toothpick inserted into the middle of the loaf comes out mostly clean.
- Cool in the pans for about 10 minutes, then tip out and cool completely on wire racks.
Notes
- Feel free to add a pinch of nutmeg and/or ground cloves if you want a little more spice in your bread.
- The bread is great on its own, but is extra special with a little bit of room temperature butter spread over a slice.
- Store your bread at room temperature for up to 5 days. Freeze for longer storage. Refrigerating bread is not recommended.
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Could you use gluten free flour in this recipe?
Sure! Any 1:1 flour that you like should work.