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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."
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1 h 45 m servings 645 cals
Original recipe yields 10 servings (2 loaf pans)

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
  2. 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.
  3. 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.


  • 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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Read all reviews 3
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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...

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.

Definitely on the sweet side but very good. Since I had 3cups of squash I adjusted the recipe and used a slightly smaller loaf pan. So I was able to make 4 loaves. Two were the regular recipe...