SUMMER SQUASH BREAD
Transform your summer squash into a moist, delicious loaf of bread!
Provided by UNFORGETABLE
Categories Bread Quick Bread Recipes
Time 1h
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
- In a large bowl, use an electric mixer to beat the eggs until fluffy. Beat in the sugar, oil, and vanilla. Gradually mix in the flour, baking powder, cinnamon, and nutmeg. Fold in the squash. Transfer to the prepared baking dish.
- Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 322.9 calories, Carbohydrate 44.1 g, Cholesterol 34.9 mg, Fat 15 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 105.4 mg, Sugar 25.6 g
SWEET SUMMER SQUASH BREAD
This recipe is great for finding a use for all of the yellow squash that comes from the garden in the summer. It has an amazing sweet flavor! I got it from a good friend's mother.
Provided by April Chambers
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h45m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
- Mix flour, sugar, squash, oil, pineapple, nuts, eggs, vanilla extract, cinnamon, baking soda, salt, and baking powder together in a bowl; pour into prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted in the middle comes out clean, about 1 hour. Cool bread for 10 minutes in pan before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 644.7 calories, Carbohydrate 85.2 g, Cholesterol 55.8 mg, Fat 31.8 g, Fiber 2.6 g, Protein 7.9 g, SaturatedFat 4.1 g, Sodium 393.4 mg, Sugar 53.8 g
WINTER SQUASH BREAD
This winter squash bread filled the Test Kitchen with a wonderful spicy aroma. The top of the bread forms a sugary crust, while the inside remains tender and delicious. We used roasted butternut squash when testing, but acorn squash or any other winter squash would be amazing. There is a perfect balance of spices and sweetness in...
Provided by Jenni K
Categories Breads
Time 1h15m
Number Of Ingredients 10
Steps:
- 1. Grease 2 loaf pans. Preheat oven to 350.
- 2. In a large bowl, beat together sugar and oil. Add eggs and beat well.
- 3. In a separate bowl, mix together flour, baking soda, salt, cinnamon, and nutmeg.
- 4. Add flour mixture and water alternately to the sugar mixture, beating on low speed after each addition until just combined.
- 5. Beat in mashed squash. *Any winter squash will work - acorn, butternut squash, buttercup squash, hubbard squash, or calabaza. You can even use a 15 oz can of pumpkin, if desired.
- 6. Spoon batter into prepared pans.
- 7. Bake at 350 for 55-65 minutes until a toothpick inserted near the center comes out clean.
- 8. Cool pans on wire racks for 10 minutes.
- 9. Remove from pans. Cool completely on wire racks.
SPICY SQUASH BREAD
Make and share this Spicy Squash Bread recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 1h35m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 14
Steps:
- In a mixing bowl, add the first 8 ingredients; stir to combine; set aside.
- In a large mixing bowl, add the eggs, sugar, oil, sour cream, and preserves; stir to combine.
- Add in shredded squash; stir to combine.
- Gradually add in dry ingredients, stir well.
- Pour mixture into a greased and floured 8 1/2 x 4 1/2-inch loafpan.
- Bake at 350 degrees for 1 hour, 5 minutes or until pick comes out clean.
- Cool for 10 minutes in the pan; turn out onto a wire rack and let cool completely.
Nutrition Facts : Calories 208.8, Fat 8.4, SaturatedFat 1.8, Cholesterol 34.3, Sodium 208.1, Carbohydrate 30.8, Fiber 0.8, Sugar 15.4, Protein 3.3
SPICY CARAMELIZED SQUASH WITH LEMON AND HAZELNUTS
This ultimate sweet-and-salty squash recipe can be done with most hearty orange vegetables, like sweet potatoes or even carrots (no need to peel any of these). The vegetables are tossed simply with olive oil and something sticky, like maple syrup or honey, and roasted until tender and caramelized. To add some texture back into the mix, the vegetables are finished with toasted nuts and plenty of fresh lemon zest for some perkiness.
Provided by Alison Roman
Categories dinner, vegetables, side dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. Cut the squash in half lengthwise. Remove pulp and seeds, if you like. Continue to cut squash into 1 1/2-inch wedges.
- Toss squash on a rimmed baking sheet with olive oil, maple syrup, paprika and red-pepper flakes. Season with kosher salt and pepper, and roast, turning each piece once, until both sides are evenly browned and squash is completely tender, 40 to 45 minutes.
- Meanwhile, toast hazelnuts in a small skillet over medium heat, tossing frequently until they're evenly browned, about the color of a good piece of toast, and smell almost like popcorn, 4 to 6 minutes.
- Remove from oven and transfer squash to a large serving platter. Drizzle with olive oil and a bit more maple syrup. Sprinkle with hazelnuts, flaky salt and more black pepper. Zest lemon over everything and halve lemon to squeeze over before serving.
ELLA BELLA'S HEALTHY SUMMER SQUASH BREAD
A very sweet, moist loaf. A great alternative for dessert. This recipe evolved from a zucchini bread recipe. This isn't the healthiest recipe ever, but is a little better than the run of the mill zucchini bread. This recipe qualified for Round Two of the Aetna Healthy Food Fight Cooking Contest. Originally posted on TheMoreWithLessMom.com.
Provided by MoreWithLessMom
Categories Breads
Time 1h10m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 325*.
- Grease two 9 x 5 loaf pans, spray olive oil is a healthy choice.
- Beat eggs until foamy.
- Stir in wet ingredients: sugar, summer squash, oil, applesauce and vanilla.
- Sift together dry ingredients: flour, wheat flour, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves.
- Gradually add to wet ingredients.
- Fold in raisins and optional nuts.
- Pour into prepared pans.
- Bake for 60 - 80 minutes, or until tooth pick inserted in center comes out clean.
- Cool for 10 minutes on cooling rack, then remove from pans.
- Cool completely on rack before slicing.
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BUTTERNUT SQUASH BREAD | MY BAKING ADDICTION
From mybakingaddiction.com
4.4/5 (202)Total Time 1 hr 15 minsCategory Quick BreadCalories 313 per serving
- In a large bowl, mix together the butternut squash puree, eggs, oil, water and sugars until thoroughly combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and cardamom.
- Stir the dry ingredients into the butternut squash mixture. Combine just until incorporated; do not over mix. Pour into the prepared pan.
- Bake for 55-65 minutes or until a wooden skewer inserted into the center of the loaf comes out clean.
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