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4.67 from 3 votes

Cucumber Walnut Bread

This bread recipe is just right: 100% whole wheat, no eggs (cholesterol free), with a light, decadent crumb. Moreover, the prep time 20 minutes. A crisp flavor of cucumber paired with walnuts is a unique way to awaken your taste buds.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Dessert
Servings: 1 loaf



  • Preheat oven to 350 degrees F (175 degrees C).
    Grease a 9x5 inch loaf pan lightly with oil.
  • In a large bowl, whisk and mix the dry ingredients: Wheat flour, baking soda, baking powder, nutmeg, salt, and cinnamon.
  • Grate the cucumber and strain excess water. Do not press or squeeze.
    In a different bowl, add organic sugar, oil, vanilla essence, and flax eggs. (2 tablespoon flax meal add 6 tablespoon warm water)
    Mix them well for an even mix.
  • Combine the wet mixture with the flour mixture and stir until the mixture is homogeneous. later add walnuts, mix gently.
    Pour the batter into a pan and bake for 50 minutes or until a toothpick inserted into the center of the loaf comes out clean.
  • Take the bread out of the oven and let it cool down for 20 minutes before cutting the slices to prevent it from breaking apart.
    Cucumber Walnut Bread is ready!


Since Cucumbers contain more water, you have to be sure to strain excess water from them before you add them. Excess water can ruin the dough pretty fast. I saved the excess water in a bowl, so I can add it later if the dough turns out too dry. Apart from that, the procedure is very simple.