CARROT ZUCCHINI APPLE BREAD

Reviews about the Recipe:

“Great, easy recipe! I used 2 tsp baking powder and 1/2 tsp salt with the 1 1/2 cups of all purpose flour since i didnt have self rising flour. I also used Breyers butterscotch blondies ice cream and added a couple tablespoons of maple syrup and a couple teaspoons of cinnamon sugar. Came out moist and just sweet enough. The blondie chunks were a tasty surprise. Yum!”

“This is a very easy recipe. I first saw it on an online baking blog wherein the blogger told us that if you do not have self-rising flour you can substitute with all purpose flour -1-1/2 cups of all purpose flour – plus 2 teaspoons baking powder and 1/2 teaspoon salt. That is what I did. I used vanilla ice cream and dumped in some chocolate chips. Next I will try strawberry ice cream and dump in a handful of cut up strawberries. The recipe says “softened” ice cream; but it is meant to be “melted.””

“I’ve made this bread for years, trying every ice cream flavor imaginable, adding nuts and other extras and more. It’s my go-to gift for new families that move into the neighborhood. I attach the recipe on a cute welcome card and it’s an instant conversation starter. This bread is not as sweet as you would think with the main ingredient being ice cream.”

Yield: 6 Servings

Ingredients

1 cup butter pecan ice cream, softened
3/4 cup self-rising flour
1 tablespoon sugar

Directions

In a small bowl, combine the ice cream, flour and sugar. Transfer to a 5-3/4-in. x 3-in. x 2-in. loaf pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (6 slices).

Note: As a substitute for self-rising flour, place 1 teaspoon baking powder and 1/4 teaspoon salt in a measuring cup. Add all-purpose flour to measure 3/4 cup.