Hidden Veggie Quick Bread (No Yeast) - cooking recipe

Ingredients

1 cup whole wheat flour
3/4 cup white flour
1 teaspoon baking soda
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
3/4 teaspoon salt
1 cup sugar
1/2 cup oil
1 egg, beaten
1 cup vegetable puree (see notes)
1/3 cup water
1/2 cup chopped nuts (optional) or 1/2 cup raisins (optional)

Preparation

First a note on the vegetable puree: Any vegetable will work, provided that you can get a relatively thick puree (about the consistency of canned pumpkin). For slightly more watery purees, increase the quantity by 1/3 cup and omit the water. It's easy to make vegetable puree--just cook or bake the vegetables until soft, and then puree in a blender or food processor, adding small amounts of water as necessary. Some that have worked well for me: squash, beans, peas, sweet potatoes and, of course, pumpkin--or combine several. It's easiest to make extra puree and freeze it in 1-cup portions for future loaves. (NOTE: Listed prep time does not include making the puree, as this varies depending on the vegetable.).
To make the bread, combine dry ingredients in a large bowl.
In a separate bowl, combine eggs, veggie puree, oil, and water.
Mix wet ingredients into dry ingredients thoroughly. Add nuts or raisins, if desired.
Pour batter into a greased loaf pan and bake at 350 for 1 hour, or until a toothpick inserted in the center comes out clean.
Cool in pan for about 10 minutes; then remove and cool thoroughly on a wire rack.