Blueberry Summer Squash Bread recipe
All Recipes Breakfast and Brunch Recipes Breakfast Bread RecipesIngredients
- 1 ½ cups grated yellow squash ½ cup honey ½ cup blueberry syrup (such as Stonewall Kitchen® Wild Maine) ½ cup vegetable oil 1 egg ½ teaspoon vanilla extract 1 cup all-purpose flour ½ cup whole wheat flour 1 teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt ½ cup blueberries ½ cup chopped walnuts
Nutrition Info
- 242 caloriescarbohydrate: 30.2 gcholesterol: 15.5 mgfat: 12.9 gfiber: 2 gprotein: 3.3 gsaturatedFat: 1.9 gservingSize: -sodium: 231 mgsugar: 16.8 gtransFat: : -unsaturatedFat: : -
Directions Blueberry Summer Squash Bread
Directions
-
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch bread pan.
Whisk squash, honey, blueberry syrup, oil, egg, and vanilla extract together in a bowl. Mix all-purpose flour, whole wheat flour, baking soda, baking powder, and salt together in a separate bowl, add blueberries and walnuts. Stir flour mixture into squash mixture just until combined, pour into prepared bread pan.
Bake in the preheated oven until the top is brown and a toothpick inserted in the center comes out clean, about 1 hour.