Lettuce Bread
adapted and updated from Diane Lewis Hanger's Lettuce Bread appearing in The Padre Cooks: Recipes from Sea and Shore Carmel-by-the-Sea compiled by Carmel High School Class of 1951. Carmel-by-the-Sea, California 2001
Ingredients
- 1 cup sugar
- 2 eggs, at room temperature
- ⅓ cup buttermilk, at room temperature
- ½ cup canola oil
- zest and juice from one lemon
- ½ teaspoon ground ginger
- ¼ teaspoon ground mace
- 1 teaspoon baking powder
- pinch salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 cups flour
- 1 cup firmly packed finely chopped romaine lettuce
- ⅓ cup chopped walnuts
Instructions
- Preheat oven to 350. Butter and flour a loaf pan. Set aside.
- In a large bowl or bowl of a stand mixer, beat together the sugar, eggs, buttermilk, oil, zest, juice, and spices until smooth. Add in the flour and mix until a thick batter forms. Fold in the lettuce and nuts.
- Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean or with just one or two moist crumbs.
- Cool in pan, on a wire rack for 15 minutes then invert and cool completely on the wire rack before slicing and serving.