Squash Bread
A moist, flavorful squash bread infused with cinnamon and vanilla, perfect for breakfast or snack. Its tender crumb and subtle sweetness make it a delightful treat for family gatherings or tea time, showcasing seasonal summer squash in a comforting homemade loaf.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease a 9 x 5 x 3-inch loaf pan.
- Mix dry ingredients, except sugar, thoroughly.
- Beat eggs until frothy; add sugar, oil, and vanilla.
- Beat until lemon colored, about 3 minutes.
- Stir in shredded squash.
- Add dry ingredients; mix just until dry ingredients are moistened.
- Pour batter into the prepared loaf pan.
- Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
- Cool on a rack.
- Remove from pan after 10 minutes.
Tips & Substitutions
For a moist and flavorful squash bread, ensure your summer squash is freshly shredded and lightly packed. You can substitute half of the sugar with honey or maple syrup for a different sweetness profile. If you prefer a nutty flavor, consider adding chopped walnuts or pecans. This recipe can also be adapted to include spices like nutmeg or ginger for added warmth.
Serving Suggestions
This squash bread is delightful served warm with a pat of butter or cream cheese. For a special breakfast treat, pair it with a side of fresh fruit or yogurt. It also pairs beautifully with Pumpkin Chiffon Pie for dessert. Enjoy a slice with your afternoon tea or coffee for a comforting snack.
Storage & Reheating
Once the squash bread has cooled completely, wrap it tightly in plastic wrap or aluminum foil. Store it at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, slice and warm in a toaster oven or microwave until just heated through, ensuring it retains its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Squash Bread contains roughly 302 calories, with 2g protein, 18g carbohydrates, and 25g fat. Note that it is relatively high in sodium, at 543mg per serving (24% 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 different types of squash in this recipe?
Yes, you can use other types of squash such as zucchini or even pumpkin puree. However, adjust the moisture content by reducing the oil slightly if using a wetter squash like zucchini to prevent the bread from becoming too dense.
Is it possible to make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum or add it separately to help with the bread’s structure. The final texture may vary slightly, but it should still yield a delicious loaf.
How can I add more flavor to the squash bread?
You can enhance the flavor by adding nuts, dried fruits, or chocolate chips to the batter. Additionally, incorporating spices like allspice or cardamom can elevate the taste profile, making it even more aromatic and enjoyable.
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).