Recipe Name Armenian Cucumber Bread Submitted by kmgulliver Recipe Description This recipe is based on a cucumber bread. Instead of using regular cucumbers, Armenian cucumber has been used, fats reduced, sugar replaced with Splenda, and whole wheat flour instead of white flour. Quantity 2 Quantity Unit loafs Prep Time (minutes) 15 Cook Time (minutes) 50 Ready In (minutes) 65

Ingredients Amount Measure Ingredient 8 sprays (about 1 second) cooking spray 2 cups, slices Armenian Cucumber (grated) (cups) 3 large eggs 2 tablespoons Oil, vegetable, sunflower, linoleic (less than 60%) 2 cups applesauce, unsweetened 2 cups Splenda, granulated 1 teaspoon vanilla extract/pure 1 cup, chopped pecans 3 cups whole wheat flour 1 teaspoon baking soda 1/4 teaspoon baking powder 1/2 teaspoon salt 1 tablespoon cinnamon, ground 1/8 teaspoon nutmeg, ground 1/8 teaspoon cloves, ground Steps Sequence Step 1 Preheat oven to 325 degrees F. Spray 2 5x9-inch loaf pans with cooking spray. 2 Place grated cucumbers into a colander and let drain for about 30 minutes. 3 Stir eggs, vegetable oil, apple sauce, Splenda, vanilla, drained cucumber, and pecans in a large bowl. Whisk whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves in a separate bowl. Stir dry ingredients into the cucumber mixture until batter is thoroughly combined. Spoon batter into prepared loaf pans.