(Don’t-Tell-Em-There’s-Celery-in-It) Nut Bread

By • March 15, 2012 • 2 Comments

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Author Notes: Okay, this is why there are test kitchens. And leftovers. And moments of inspiration when you decide to empty the crisper in the refrigerator. It's anyone's guess why one would add butter, sugar, flour and eggs to a perfectly nutritious and diet-friendly vegetable like celery. But here goes.

In the spirit of the challenge to find new and surprising ways to star celery in an original recipe, my sister, Susan, tested the odd but plausible mix of ingredients below. Think of it as banana bread without bananas. Applesauce bread without apples. According to my sister, her surprise celery bread was a big hit with neighbors in Rosedale, Florida. My version - with orange, star anise and pistachios - is in the oven at present. Rising nicely to the occasion. I offer it here, with no promises, but that I will add my own two cents and photography by midnight. (Maybe)
Vivian Henoch

Serves 10

  • 1/2 cup unsalted butter
  • 1/2 cup sugar
  • 2 large eggs
  • 2 cups flour
  • 1 teaspoon baking soda
  • 4 stalks celery, processed fine (about 1 cup)
  • 1/2 cup chopped pistachios (unsalted)
  • 1/2 cup raisins
  • 1/2 cup orange with pith and peel, processed fine
  • 1 teaspoon star anise ground
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  1. In the large bowl of a mixer, cream butter and sugar; add eggs on at a time.
  2. Add dry ingredients and then the celery and orange.
  3. Mix in the nuts, raisins and spices.
  4. Bake in a 350-degree oven for approximately 45 minutes or until tester comes out clean. Voila.
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over 2 years ago Vivian Henoch

Well, Pistachio... I admit to finishing it too late to actually taste it myself. I'll give you a full report in the morning. Texture was nice, seemed moist. And it smelled yummy enough, looks good enough to serve for brunch, which I plan to do over the weekend. It will work well for toast. Celery nut bread.... who knew?

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over 2 years ago PistachioDoughnut

How does it taste? Looks nice...