Go Back
–+ servings
Sliced squash bread with butter.
Print

Squash Bread

Course Bread, Dessert, Snack
Keyword All-Purpose Flour, AP Flour, Baking Powder, Baking Soda, Bread, Chopped Nuts, Cinnamon, Flour, Ground Cinnamon, Pecans, Raisin, Raisins, Squash, Squash Puree, Walnuts
Dietary Need Vegetarian
Cooking Method Oven
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12
Calories 145kcal
Author Recipe adapted from: Maine EFNEP

Equipment

  • Oven
  • Microwave
  • Large Bowl
  • Medium Bowl
  • 9x5-inch Loaf Pan

Ingredients

  • ½ cup Sugar
  • ¼ cup Canola Oil
  • ¾ cup Squash Puree
  • 2 Eggs
  • 1½ cups Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Cinnamon
  • ½ cup Raisins Optional
  • ½ cup Nuts Optional; chopped walnuts, pecans, etc.

Instructions

  • To make squash puree, cut squash in half and remove and discard seeds. Place squash halves inverted in a large flat microwave safe dish with a 1 inch of water. Microwave for 10-12 minutes, then mash squash with potato masher or in a food processor and remove excess water.
  • Preheat oven to 350°F.
  • In a large bowl, beat together eggs, sugar, squash puree, and oil.
  • In a separate medium bowl, mix together all dry ingredients.
  • Fold flour mixture into the wet mixture until moistened. If using, stir in nuts and/or raisins now.
  • Pour batter into a greased 9x5-inch loaf pan and bake 40-50 minutes until a toothpick comes out clean.

Nutrition

Calories: 145kcal | Carbohydrates: 22g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 138mg | Potassium: 59mg | Fiber: 1g | Sugar: 9g | Vitamin A: 970IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg