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Squash Bread sliced
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Squash Bread

Course Dessert, Snack, Bread
Keyword Baking Soda, Baking Powder, Squash Puree, Flour, Ground Cinnamon, Pecans, Raisin, Squash, Bread, Cinnamon, Raisins, Chopped Nuts, Walnuts, All-Purpose Flour, AP Flour
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