Sweet Summer Squash Bread recipe

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Ingredients

3 cups all-purpose flour
2 ½ cups white sugar
2 cups grated yellow squash
1 cup vegetable oil
1 (8 ounce) can crushed pineapple, drained
1 cup chopped nuts
3 eggs, beaten
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
¼ teaspoon baking powder

Nutrition Info

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
servingSize: -
sodium: 393.4 mg
sugar: 53.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.

  2. 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.

  3. 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.

Recipe Yield

2 loaf pans

Recipe Note

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.

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