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–+ servings
Cucumber Quick Bread

Cucumber Quick Bread: Moist, Easy, and Perfectly Summer Fresh

A refreshing Cucumber Quick Bread that's moist, tender, and perfect for summer, combining sweet cucumbers with cinnamon and pecans.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups all-purpose flour can substitute with gluten-free flour
  • 1 teaspoon salt essential for balanced taste
  • 1 teaspoon baking soda ensure it's fresh for best results
  • 1 teaspoon baking powder for a lighter texture
  • 1 teaspoon cinnamon increase for more spiciness
  • 0.5 teaspoon nutmeg optional if not preferred
  • 2 large eggs can use flax eggs for a vegan version
  • 1 teaspoon vanilla extract optional to reduce sweetness if desired
  • 0.5 cup vegetable oil can substitute with melted butter
  • 1 cup granulated sugar can use brown sugar for deeper flavor
  • 1.5 cups cucumber shreds use young, thin-skinned cucumbers
  • 0.5 cup chopped pecans substitute with walnuts or omit for nut-free

Equipment

  • Loaf pan
  • Mixing Bowls
  • Whisk
  • Colander
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your loaf pan by greasing it or lining it with parchment paper.
  2. Grate your fresh cucumbers and place them in a colander. Gently squeeze out excess moisture.
  3. In a medium bowl, whisk together all dry ingredients: all-purpose flour, salt, baking soda, baking powder, cinnamon, and nutmeg.
  4. In a large mixing bowl, whisk together the eggs, vegetable oil, granulated sugar, and vanilla extract until smooth.
  5. Gently fold the dry ingredients into the wet mixture until just combined.
  6. Fold in the well-drained cucumber shreds and chopped pecans.
  7. Pour the batter into the prepared loaf pan, smoothing the top.
  8. Bake for 55-60 minutes until a toothpick inserted into the center comes out clean.
  9. Allow the bread to cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 22gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 8gVitamin A: 2IUVitamin C: 4mgCalcium: 2mgIron: 4mg

Notes

Ensure cucumber shreds are well-drained to prevent a soggy loaf. Adjust the sweetness and spice levels to your taste, and consider adding different nuts for texture.

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