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Golden Harvest Vegetable Bread

By Tracie Campbell and Michelle Tonna

Thanksgiving Day preparations are hectic and breakfast that day often goes unplanned, but this quick bread recipe is a cinch to prepare the day before along with your pies or can make use of any unused pumpkin.

  • 12 servings


  • 1 2/3 cup Quick Cooking Oats
  • 2/3 cup All-Purpose Flour
  • 1/2 cup Whole Wheat Flour
  • 1 tsp. Cinnamon
  • 1 tsp. Baking Powder
  • 1 tsp. Baking Soda
  • 1/2 tsp. Salt
  • 3/4 cup Carrots, shredded
  • 3/4 cup Zucchini, shredded
  • 3/4 cup Pumpkin, canned
  • 1/2 tbsp. Orange Zest
  • 2 Eggs, lightly beaten
  • 1 tsp. Vanilla Extract
  • 1/4 cup Canola Oil
  • 3/4 cup Brown Sugar


  1. Preheat Oven to 350°F and grease an 8 x 4 loaf pan.
  2. In a large bowl combine the oats, flour, cinnamon, baking powder, baking soda, & salt, set aside.
  3. In a separate bowl combine carrots, zucchini, pumpkin, orange zest, eggs, vanilla, canola oil, and brown sugar. Incorporate the dry ingredients into the wet ingredients until well combined. Do not over mix.
  4. Pour the batter into the loaf pan and bake for 40-50 minutes until golden brown. Check by inserting a wood toothpick in the center; bread is cooked when toothpick comes out clean.


Per serving: 205 calories, 6.2g fat, 0.7g saturated fat, 32.6g carbohydrates, 3g dietary fiber, 35mg cholesterol, 252g sodium. Nutritional analysis by Recipe Calc Software©

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