LEMON POPPY SEED SUMMER SQUASH BREAD RECIPE
Summer Squash Bread is the best way to use up all those giant yellow squash in the garden!
Provided by The Wanderlust Kitchen
Categories Breads
Time 1h15m
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees Fahrenheit. Grease or line two loaf pans; set aside.
- Place the melted butter, sugar, lemon juice and zest, almond flavor and vanilla extract in a large mixing bowl. Cream together until fluffy and light in color, about 1 to 2 minutes.
- Add the eggs one at a time, allowing each egg to fully incorporate into the mixture before adding another.
- Evenly sprinkle the salt, baking soda, and baking powder over the top of the mixture. Mix well.
- Working in batches, add the flour a 1/2 cup at a time; mix in entirely between additions. Fold in the squash and poppy seeds. Divide the batter between the prepared loaf pans. Bake for 1 hour, until a toothpick inserted into the middle of the loaf comes out clean.
Nutrition Facts : ServingSize 1 serving, Calories 268 kcal, Carbohydrate 39 g, Protein 3 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 54 mg, Sodium 215 mg, Fiber 1 g, Sugar 23 g, TransFat 1 g, UnsaturatedFat 4 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
EASY SUMMER SQUASH BREAD
Easy bread made with yellow squash
Provided by The Southern Lady Cooks
Categories Breakfast
Time 1h5m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Combine yellow squash, zucchini, butter, eggs, brown sugar, white sugar and vanilla in bowl and mix well.
- Add in remaining ingredients and combine until mixture is mixed and all ingredients are wet. Fold in nuts.
- Pour into greased 9X5 loaf pan and top with extra nuts (can sprinkle with cinnamon and sugar for added flavor). Bake for 45-50 minutes.
- Let cool 10 minutes and remove from pan.
ELLA BELLA'S HEALTHY SUMMER SQUASH BREAD
A very sweet, moist loaf. A great alternative for dessert. This recipe evolved from a zucchini bread recipe. This isn't the healthiest recipe ever, but is a little better than the run of the mill zucchini bread. This recipe qualified for Round Two of the Aetna Healthy Food Fight Cooking Contest. Originally posted on TheMoreWithLessMom.com.
Provided by MoreWithLessMom
Categories Breads
Time 1h10m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 325*.
- Grease two 9 x 5 loaf pans, spray olive oil is a healthy choice.
- Beat eggs until foamy.
- Stir in wet ingredients: sugar, summer squash, oil, applesauce and vanilla.
- Sift together dry ingredients: flour, wheat flour, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves.
- Gradually add to wet ingredients.
- Fold in raisins and optional nuts.
- Pour into prepared pans.
- Bake for 60 - 80 minutes, or until tooth pick inserted in center comes out clean.
- Cool for 10 minutes on cooling rack, then remove from pans.
- Cool completely on rack before slicing.
CHEESY SUMMER SQUASH FLATBREADS
When you want a meatless meal with Mediterranean style, these flatbreads smothered with squash, hummus and mozzarella deliver the goods. -Matthew Hass, Franklin, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Toss squash with oil and salt; spread evenly in a 15x10x1-in. baking pan. Roast until tender, 8-10 minutes. Transfer to a bowl; stir in spinach., Place naan on a baking sheet; spread with hummus. Top with squash mixture and cheese. Bake on a lower oven rack just until cheese is melted, 4-6 minutes. Sprinkle with pepper.
Nutrition Facts : Calories 332 calories, Fat 20g fat (9g saturated fat), Cholesterol 47mg cholesterol, Sodium 737mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 3g fiber), Protein 15g protein.
AUTUMN SPICED BUTTERNUT SQUASH BREAD
This is a good way to use butternut squash. It has the aroma and flavors of a pumpkin bread. A great bread for Thanksgiving time.
Provided by BOLTONLANE
Categories Bread Quick Bread Recipes
Time 2h15m
Yield 20
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
- Beat sugar and shortening together in a bowl until fluffy. Stir butternut squash, eggs, and water into sugar mixture.
- Mix flour, baking soda, baking powder, salt, cinnamon, and cloves in another bowl; stir into sugar mixture. Add nuts and raisins; stir until batter is just blended. Pour batter into prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 15 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 305.9 calories, Carbohydrate 50.2 g, Cholesterol 37.2 mg, Fat 10.6 g, Fiber 1.8 g, Protein 4.5 g, SaturatedFat 2.3 g, Sodium 365.1 mg, Sugar 30.1 g
BUTTERNUT SQUASH BREAD
"This yeast bread is scrumptious served warm or toasted," promises Agnes Miller of Marshall, Illinois. "A friend shared the recipe years ago."
Provided by Taste of Home
Time 50m
Yield 3 loaves.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add squash, milk, eggs, butter, sugar and salt; mix well. Gradually add 3-1/2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 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 dough down. Shape into three loaves; place in greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 25-30 minutes or until tops are golden. Remove from pans to cool on wire racks.
Nutrition Facts : Calories 92 calories, Fat 2g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 68mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
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.
BOUNTIFUL SUMMER SQUASH BREAD
his is a great quick bread that utilizes the bounty of summer squash that accumulates in the garden! These leaves freeze well, and are great for snacking!
Provided by Liz Lanza
Categories Sweet Breads
Time 1h45m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 325 degrees
- 2. Grease and flour two loaf pans.In a large bowl, beat the eggs well.Add the oil, sugar, squash and vanilla. Cream all together until incorporated.
- 3. In a separate bowl, sift together the flour, baking powder, salt and cinnamon.Add the dry mixture to the wet mixture and beat until well blended. Pour batter into two loaf pans.
- 4. Bake at 325 for 1 hour, or until the center comes out clean with a toothpick.
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LEMON SUMMER SQUASH BREAD - THIS DELICIOUS HOUSE
From thisdelicioushouse.com
Ratings 46Calories 164 per servingCategory Dessert
- Preheat oven to 350 degrees. Coat a 9 x 5 loaf pan with cooking spray and set aside. Grate the squash using the large holes of a grater and squeeze out any moisture.
- In a bowl, cream together the butter and sugar. Beat in the eggs, yogurt, milk, lemon zest and juice until well combined. Stir in the flour, baking powder, and salt. Fold in the squash and candied lemon peel.
- Pour into loaf pan and bake for 60 minutes, or until toothpick inserted in bread comes out clean. Cool on a wire rack. Make sure bread is completely cooled before adding glaze.
- To make the glaze, whisk together the honey and lemon juice. Whisk in the powdered sugar. Pour overtop of cooled bread.
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