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    Home » Recipes » Pies, Cakes & Breads

    Amish Asparagus Bread

    Published: Apr 21, 2014 · Updated: Apr 21, 2014 by Kevin Williams | 2 Comments

    Asparagus is beginning to be seen in some areas. If you're like me you like your asparagus simply drizzled with a little olive oil, salt and peppered, and baked. Yum, yum! But for those who find themselves with an abundance of spears and want to try something a little different, how about some asparagus bread? This recipe was sent to me by an Amish woman in Tennessee where asparagus is now starting to be seen and harvested.

    Amish Asparagus Bread
     
    Print
    Ingredients
    • 3 eggs
    • 1 cup oil
    • 1-⅔ cups sugar
    • 1 cup brown sugar
    • 2 teaspoons vanilla
    • 2 cups (¾ pound) asparagus, cleaned and grated
    • .3 cups flour
    • ¼ teaspoon baking powder
    • 1 teaspoon salt
    • 1 teaspoon salt
    • 1 teaspoon soda
    • 3 teaspoons cinnamon
    • .
    Instructions
    1. Beat eggs until light and foamy. Add oil, sugar, brown sugar, vanilla and asparagus.
    2. Mix lightly.
    3. Whisk together flour, baking powder, salt, baking soda, and cinnamon.
    4. Add this flour mixture to wet ingredients and blend.
    5. Bake in greased loaf pan 325 degrees F for 1 hour or until done.
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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Comments

    1. CAROL

      April 21, 2014 at 6:01 pm

      Hi Kevin. This recipe sounds interesting.....haven't heard of it before. I need a little clarification please. You have 1 tsp of salt listed twice. And point 3 cups (.3) of flour. I'm assuming this means 3 whole cups??? And is there another ingredient at the bottom of the list? There is just a dot (.) after cinnamon. Thanks in advance for clearing this up. Love your site. Carol

      Reply
      • Kevin

        April 21, 2014 at 6:09 pm

        Carol, salt should only be listed once and it is 3 cups of flour. And nothing after the cinnamon. I apologize, some errors when I was formatting the recipe. I will correct them later. Thank you for your kind words!

        Reply

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

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