Summer Squash Bread

Summer Squash Bread

For the past few weeks my CSA box has been overflowing with a variety of squash. Cue ball squash, one ball squash, eight ball squash, zucchini, pattypan, and yellow squash. I’m not a big fan of the ball squash.  They are too watery and lack flavor.  I love zucchini but am a little less fond of the yellow squash.


Look at all that squash!


I have actually been having nightmares about yellow squash. There is so much of it! I made a yellow squash casserole recipe a friend gave me and we didn’t like it. I ended up throwing most of it in the trash. That casserole was too sweet and had a texture that reminded us of bread pudding. It got me to thinking that I could probably get away with making my favorite zucchini bread recipe using the yellow squash instead of zucchini.

I did not set my expectations high for the summer squash bread.  I was pleasantly surprised with the results. The bread turned out fantastic! So good. My 3 year old LOVED it! He also enjoyed helping me mix up the ingredients. I’m so happy I have another delicious way to use yellow squash.

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Summer Squash Bread

1 1/2 cups flour
3/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 large eggs
1/2 cup oil
1 1/2 cups (lightly packed) unpeeled yellow squash, shredded – about 4 medium sized yellow squash.
1/2 cup pecans (optional)

Tip for shredding yellow squash: yellow squash have seeds in the middle, so I just grate the sides of the squash and discard the seedy middle.

Preheat oven to 350 degrees F.

Coat a 9 X 5 X 3-inch loaf pan (or 3 mini loaf pans)  with cooking spray. Set aside.

Mix together flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl. In a smaller bowl, whisk together eggs and oil, then stir in shredded yellow squash (and pecans if using). Pour the egg mixture into the flour mixture and mix together by hand. The batter will be pretty stiff. Spoon batter into prepared loaf pan(s) and bake for 50 minutes (30 – 35 minutes for mini loaves) or until toothpick comes out clean. Cool slightly before serving.

Carrot Cinnamon Bread

This is a recipe from my friend Donna in California.  She is the queen of quick breads and cookies.  My son was hesitant to eat this (vegetables are the most terrifying things on Earth to him), but he really liked it.  I subbed 1 cup of whole wheat flour for the all-purpose flour in this recipe.  Next time I make this bread, I will use less sugar.  It’s a little too sweet for my tastes (and I’m a sugar addict).  I got 4 small loaves from this recipe and it took about 40 minutes for them to bake.

Carrot Cinnamon Bread

1 3/4 cups sugar
4 large eggs
1 1/3 cups vegetable oil
2 cups grated carrots
3 cups flour
1 tsp. vanilla
2 tsps. baking powder
2 tsps. baking soda
2 1/2 tsps. cinnamon
1/4 tsp. cardamom
1/4 tsp. salt

Preheat oven to 350 degrees and grease and flour pans (pan sizes posted at end of recipe).

In a medium bowl combine dry ingrediets, mix to blend and set aside.  In a large mixing bowl combine sugar, eggs, oil and vanilla and mix well.  Add carrots and blend. Add the dry ingredients slowly and mix until well blended. Pour batter into prepared pans.

*Pan sizes* This will make (2) 8X5 loaves plus (1) small 4X2 loaf or you can make (3) 7X5 loaves plus (1) 4X2 loaf.  Baking is about 35-38 minutes. Test with a toothpick after 35 mins.

Remove from pans and cool on wire rack.

Pumpkin Chai Bread

This is a nice twist on pumpkin bread.  It was a hit with my kids, especially the toddler.  I think he ate an entire mini loaf by himself. The spices are not overwhelming, so I might add a tad bit more of each spice the next time I make it.  I also like black pepper in my Chai tea, so I think I may add a little bit of black pepper next time too. This recipe is enough for 3 mini loaves.  They bake for 35 to 40 minutes (use a toothpick to check to see if they are done).

Pumpkin Chai Bread

Cooking spray
1 cup all-purpose flour
½ cup whole wheat flour
2/3 cup sugar
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
1/8 teaspoon ground cardamom
3 eggs
½ cup milk
1/3 cup canola oil
1 cup canned pumpkin purée

Preheat oven to 350°. Coat the inside of a 9- x 5-inch loaf pan with cooking spray. Set aside.

Combine all dry ingredients (through cardamom) in a large bowl.

Whisk eggs, milk, oil, and pumpkin in a medium bowl until thoroughly blended. Add wet ingredients to the dry ingredients, stirring until just blended. Spread batter into the prepared pan.

Bake the bread until lightly browned and a toothpick inserted into the center comes out clean (60 to 65 minutes). Cool in the pan for 10 minutes, then turn out onto a wire rack and let cool completely.

Tropical Fruit Bread

From March 23, 2006:  I made this yummy bread today.  It’s really nice and moist and has a pineapple-upside-down-cake-like texture.  I added 1/4 cup of sweetened flaked coconut to half the batter (so I had 2 mini loaves with coconut and 2 without) and I loved the bread with the coconut more than without.  If you like coconut, add 1/2 cup to the recipe.  The loaves with the coconut took longer to cook.  Just check for doneness with a toothpick.

Tropical Fruit Bread

2 cups flour
1 tsp, baking soda
2 tsps. baking powder
1/2 tsp. salt
1 (8 1/4 oz.) can crushed pineapple, undrained
1 cup mashed banana (about 3 small)
1/3 cup orange juice
1/2 cup butter or margarine (1 stick)
3/4 cup sugar
2 large eggs, beaten
1 cup chopped macadamia (pecans or walnuts work)

Preheat oven to 350 degrees.  Spray one 9-inch loaf pan or 4 mini loaf pans with cooking spray and set aside.  In a small bowl mix the dry ingredients together and set aside.  Combine pineapple, banana and orange juice on another small bowl and set aside.  In a large bowl cream butter and sugar together, add eggs and beat well.  Add a small amount of the flour mixture alternately with the fruit mixture, mixing only enough to moisten the flour.  Stir in the nuts and pour batter into pan(s).  Bake for 55 mins to 65 mins (about 35 minutes for mini loaf pans).  Test with toothpick.  Cool on wire rack 10 mins. and remove from pan and continue to cool on rack.

Adapted from a recipe from: A Taste of Aloha by The Junior League of Hawaii