YELLOW SUMMER SQUASH BREAD
Make and share this Yellow Summer Squash Bread recipe from Food.com.
Provided by Chef RZ Fan
Categories Quick Breads
Time 1h20m
Yield 1 Loaf, 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine the Flour, Baking Powder, Baking Soda, Salt and Cinnamon in a Medium bowl.
- Combine the Eggs, Sugar, Oil and Vanilla in a separate LARGE bowl.
- Beat well. ( I use a hand mixer).
- Stir in the Shredded Yellow Summer Squash.
- Add the dry ingredients to the Squash mixture.
- Stir until moistened.
- Pour or spoon into a greased and floured loaf pan.
- Bake at 350 degrees F for 50 minutes or until a knife inserted in the center comes out clean.
- Cool for about 10 to 15 minutes and remove from pan.
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
SHHH! DON'T TELL THEM IT'S SQUASH BREAD
From my mother's aunt's collection. This recipe doctors up a cake mix with some pudding and yellow crookneck squash into 2 sweet tea loaves. You'll never know there is any squash hiding in this easy & moist recipe. She originally got this recipe from the Chicago Tribune back in 1978.
Provided by HeatherFeather
Categories Quick Breads
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a large mixing bowl and blend, using an electric mixer, for 4 minutes.
- Pour into 2 greased and floured 9x5" loaf pans.
- Bake in a preheated 350 F oven for about 50-55 minutes, or until a cake tester comes out clean and the edges start to pull away from the sides of the pan.
- Cool in pans 15 minutes, then remove to racks to cool completely.
WINTER SQUASH BREAD
One year, my son asked me to bake this bread for his birthday rather than a cake, saying he liked it better! Nowadays, our grandchildren relish each slice.-Audrey Thibodeau, Gilbert, Arizona
Provided by Taste of Home
Time 55m
Yield 2 loaves.
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in warm milk. Add 2 cups all-purpose flour, whole wheat flour, squash, sugar, butter and salt; beat until smooth. Add enough remaining all-purpose flour to form a soft dough. , Turn out onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch the dough down. Shape into two loaves and place in greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Bake at 375° for 30 to 35 minutes. Remove from pans to cool on a wire rack.
Nutrition Facts :
BUTTERNUT SQUASH SAGE PULL-APART BREAD RECIPE BY TASTY
Here's what you need: medium butternut squash, olive oil, salt, pepper, whole wheat flour, all-purpose flour, instant yeast, salt, ground ginger, fresh sage, olive oil, maple syrup, olive oil, maple syrup, salt, fresh sage
Provided by Crystal Hatch
Categories Bakery Goods
Yield 16 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
- Roast the squash: Add the butternut squash to the prepared baking sheet. Drizzle with the olive oil and season with the salt and pepper. Toss to coat.
- Bake for 30 minutes, until the squash is tender and starting to brown around the edges.
- Make the dough: Transfer the squash to a large bowl and mash until smooth.
- In a separate large bowl, combine the whole wheat flour, all-purpose flour, yeast, salt, ginger, sage, olive oil, and maple syrup.
- Stir with a wooden spoon until well mixed. Add 1 cup (450 g) of the mashed butternut squash (save the rest for another use) and work with your hands until the dough begins to come together.
- Transfer the dough to a lightly floured surface and knead for 8-10 minutes, until smooth and elastic.
- Place the dough in a bowl, cover with a kitchen towel, and let rise in a warm place until doubled in size, 1-2 hours.
- Make the maple olive oil: In a small bowl, mix together the olive oil, maple syrup, and salt.
- Once the dough has risen, roll out to about a 20-inch (51-cm) wide circle. Brush with maple olive oil and sprinkle with the chopped sage.
- Cut the dough into about 1½-inch (4-cm) squares. Roll up each dough square like a jelly roll.
- Place the dough pieces in a greased 8½x4½-inch (21x11-cm) loaf pan with the cut sides up.
- Loosely cover the loaf pan with a kitchen towel and let rise for 45 minutes.
- Towards the end of proofing, preheat the oven to 350°F (180˚C).
- Lightly brush the top of the proofed loaf with maple olive oil and garnish with the whole sage leaves.
- Bake for 35 minutes, until golden brown. If the top begins to brown too quickly, loosely cover with foil for the remainder of the cook time.
- Let the bread cool for 15 minutes before serving.
- Enjoy!
- Nutrition - Calories: 117 calories, Total fat: 4 grams, Total carbs: 19 grams, Dietary fiber: 2 grams, Sugars: 3 grams, Proteins: 3 grams
Nutrition Facts : Calories 129 calories, Carbohydrate 21 grams, Fat 4 grams, Fiber 2 grams, Protein 2 grams, Sugar 3 grams
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