Cucumber Nut Bread

Recipe View Preheat oven to 325 degrees F (165 degrees C). Generously spray two 5x9-inch loaf pans with cooking spray, ensuring every corner is coated. (5 minutes)

Recipe View Place the shredded cucumbers in a colander set over a bowl. Allow them to drain for at least 30 minutes to remove excess moisture. This step is crucial for achieving the perfect bread texture. (30 minutes)

Recipe View In a large bowl, whisk together the eggs, vegetable oil, sugar, and vanilla extract until well combined. Add the drained cucumber and chopped pecans, stirring until evenly distributed. (5 minutes)

Recipe View In a separate bowl, whisk together the flour, cinnamon, baking soda, salt, baking powder, nutmeg, and cloves. This ensures even distribution of the spices and leavening agents. (3 minutes)

Recipe View Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough bread. (5 minutes)

Recipe View Divide the batter evenly between the prepared loaf pans. (2 minutes)

Recipe View Bake in the preheated oven for 50 minutes to 1 hour, or until the loaves are lightly browned and a toothpick inserted into the center comes out clean. (50-60 minutes)

Recipe View Let the loaves cool in the pans for 10 minutes before inverting them onto wire racks to cool completely. (10 minutes)