Luffa Bread

This recipe uses a very easy-to-grow (and fun to look at!) squash. Luffa (Luffa sp.) is a squash that is used as a vegetable or as a sponge. It is easy to grow and is vining in habit. Grow luffa where the long fruits can hang, and harvest depending on their use. If using as an edible vegetable, harvest when green and about six inches long. If using as a sponge, allow to mature and harvest when the peel is brown and pulling away from the interior. Peel away the skin/husk and remove seeds to use as a sponge.

For more information on growing and using luffa: gardeningsolutions.ifas.ufl.edu/plants/edibles/vegetables/luffa

Here is a recipe from Master Gardener Volunteer Jackie Hollister:

3 cups unbleached or whole wheat flour

1 1/2 teaspoons cinnamon

1 teaspoon baking soda

1 teaspoon salt

1/4 teaspoon baking powder

3 eggs

1 1/2 cups sugar

1 cup vegetable oil

1 tablespoon vanilla extract

2 cups, unprepared young luffa, grated

1/2 cup walnuts, chopped + 1 teaspoon flour (optional)

1. Preheat oven to 350 F. Grease 2 loaf pans.

2. Sift flour, cinnamon, soda, salt and baking powder together.

3. In a mixing bowl, beat eggs well, then gradually add sugar and oil. Mix well.

4. Add vanilla and dry ingredients, blend well.

5. Stir in Luffa.

6. Combine walnuts & flour and stir in, if using. Pour batter into 2 greased pans. Bake 1 hour.

7. Cool 10 minutes before removing from pans. Wait 24 hours or refrigerate overnight before cutting.