Venoge Quick Bread is indispensable in the Venoge kitchen. This bread is very versatile and depending on what fruits we have on hand the taste of the bread can change dramatically. We have tried the recipe with pumpkin, sweet potato, applesauce, raisins, nuts or currants, even bits of candied ginger. Try using grated carrots or various cooked squash, it usually works fine. Spice it up with cinnamon, nutmeg or cloves.
We bake it in the bake oven or on the tin baker, as shown below, in front of the hearth.
- 1/2 cup butter
- 1 cup sugar
- 2 eggs, slightly beaten
- 1 cup mashed or grated fruits or vegetables
- 1/2 cup raisins or currents (optional)
- 1 cup regular all purpose flour (sift before measuring)
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 cup whole wheat flour
- 1/3 cup hot water
Melt butter and blend in sugar. Mix in beaten eggs and mashed fruit or vegetables. Sift flour with salt and baking soda. Stir in dry ingredients alternately with hot water.
Turn into a greased 9 x 5 loaf pan or a 9″ round pan (it will bake quicker in this). Bake in slow (350°) oven for 1 hour and 10 min.