By Kelly Bogard

Today is Earth Day. A day of reflection, purpose, passion and nature. It’s something farmers and ranchers think about every day.

But they do more than think. They act. Because every day is Earth Day to the folks in agriculture growing our food and fiber. And they get hungry doing it. Just like you and me.

Today brings to mind a recipe my mom makes and has for many years. It’s a recipe that celebrates Earth’s bounty.

For Earth Bread, you will need…Earth Bread
3 eggs
1 c. vegetable oil
1 tsp. vanilla
2 c. sugar
2 c. whole wheat flour
1 c. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. cinnamon
3/4 tsp. pumpkin pie spice
1/2 c. grated carrot
1 c. grated zucchini
1/2 c. mashed banana
1 c. chopped pecans

As you can see, this recipe is chock-full of great foods from our earth grown by farmers and ranchers. It’s a recipe that reminds me of tasty banana bread with a veggie-twist—a way to honor nature and agriculture on this day of celebration.

Start by preheating your oven to 350 degrees. You will also want to grease and flour two 5×9 loaf pans. Mix together the eggs, oil, vanilla and sugar in a large bowl until everything is mixed well.

Earth Bread

In a second bowl, combine the dry ingredients. Then, sift them into the egg mixture.
Earth Bread

Stir the fruit, veggies and nuts into the batter until everything is well combined. The batter will be really thick.
Earth Bread

Pour half of the batter into each loaf pan, which should be about half full.
Earth Bread

Bake for 50 to 60 minutes or until golden brown.
Earth Bread

I love eating the bread for breakfast, warmed with a little butter. But it’s also a great snack, cold with a big glass of milk. Either way, it’s certainly a great way to celebrate the earth and its bounty. From all of us at Texas Table Top, enjoy!

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Recipe: Earth Bread

Summary: A celebration of Earth’s bounty

Ingredients

Earth Bread

  • 3 eggs
  • 1 c. vegetable oil
  • 1 tsp. vanilla
  • 2 c. sugar
  • 2 c. whole wheat flour
  • 1 c. all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/4 tsp. cinnamon
  • 3/4 tsp. pumpkin pie spice
  • 1/2 c. grated carrots
  • 1 c. grated zucchini
  • 1/2 c. mashed bananas
  • 1 c. chopped pecans

Instructions

  • Preheat oven to 350.
  • Grease and flour two 5×9 loaf pans.
  • Mix first 4 ingredients and set aside.
  • Sift next 7 ingredients and add to egg mixture.
  • Add carrots, zucchini, bananas and nuts.
  • Mix well.
  • Mixture will be very thick.
  • Pour into loaf pans. Should be at least 1/2 full.
  • Bake for 50 to 60 minutes.

Baking time (duration): 50-60 minutes

Number of servings (yield): 20-30 slices

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Kelly Bogard

Food Editor

Kelly Bogard is the official Texas Table Top food editor, chef, food stylist/photographer and more. When she’s not busy cooking up a delicious recipe for Texas Table Top, she and her husband “D” are busy trying to keep up with their daughter “Butters” and enjoy anything outdoors

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