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My review
Sweet Summer Squash Bread
chambers306
"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."
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Ingredients
1 h 45 m servings 645 calsOriginal recipe yields 10 servings (2 loaf pans)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Cook's Note:
- Any type of nut can be used in place of walnuts, if desired.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 645 calories; 31.8 g fat; 85.2 g carbohydrates; 7.9 g protein; 56 mg cholesterol; 393 mg sodium. Full nutrition
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Reviews
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Newest
9/4/2016
This is a really good one. My kid is the pickiest eater. She tried it and loved it. the only thing I did different was put chocolate chips in it instead of nuts. I Will be making this again. I a...
9/2/2016
A bit too sweet for me personally but everyone was generally happy with it. Very easy to make. I have also tried adding whole blackberries to give it little bits of tartness.