Grandma Wagner'S Squash Bread
Grandma Wagner's Squash Bread is a moist, spiced loaf featuring pumpkin or squash, rich with cinnamon, ginger, and cloves, perfect for cozy family gatherings or holiday treats.
Ingredients
Instructions
- Mix all ingredients in order.
- Pour the batter into buttered loaf pans.
- Bake at 350° to 375°F for about 70 minutes.
Tips & Substitutions
For a lighter version, consider using half the oil and substituting unsweetened applesauce for the other half. You can also replace some flour with whole wheat flour for added nutrition. If you're out of cloves, allspice can work as a substitute. Make sure to mix the batter just until combined to avoid a dense loaf.
Serving Suggestions
Serve slices of warm squash bread with a pat of butter, or enjoy with cream cheese for a delicious breakfast or snack. It pairs beautifully with Cranberry Orange Muffins(Makes About 3 Dozen Tiny Muffins) for a lovely brunch spread. A cup of coffee or tea complements the flavors perfectly.
Storage & Reheating
Store leftover squash bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and place it in the freezer, where it can last for up to three months. To reheat, simply slice and warm in a toaster oven or microwave until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Wagner'S Squash Bread contains roughly 1239 calories, with 13g protein, 128g carbohydrates, and 84g fat. It is an excellent source of vitamin A (333% of the Daily Value), vitamin C (148% of the Daily Value), and dietary fiber (124% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh squash instead of canned?
Yes, you can use fresh squash. Just cook and puree it before measuring. Make sure to drain any excess moisture to avoid a soggy batter. Fresh pumpkin is a great alternative, especially if you want a homemade touch.
How can I make this recipe gluten-free?
To make gluten-free squash bread, substitute the all-purpose flour with a 1-to-1 gluten-free flour blend. Ensure the blend contains xanthan gum for the best texture. You may need to adjust the liquid slightly, so start with the recommended amount and add more if needed.
What can I add for extra flavor?
Consider adding chocolate chips or dried cranberries for a sweet twist. You can also enhance the flavor with a teaspoon of vanilla extract or a tablespoon of orange zest. These additions will give the bread a delightful complexity and are perfect for enjoying as a dessert.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).