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Patty Pan Squash Bread: Whole Wheat with Pecans!

A photo of Anna WightI've been cooking up all kinds of tasty goodness using produce from the garden this summer. Normally I make a crazy-good zucchini bread, but tonight I decided to change up my recipe a bit and use Patty Pan squash and pecans instead of zucchini and walnuts. I must say, the results were certainly worth the effort! It's a recipe worthy of sharing! Enjoy!

AnnaWightPattyPan

Anna's Patty Pan Squash, Whole Wheat and Pecan Bread

3 cups whole wheat flour (or use 1 1/2 cups white flour and 1 1/2 cups whole wheat for a lighter bread)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

3 eggs
1 cup vegetable oil
3 teaspoons vanilla
2 1/3 cups sugar
3 cups grated Patty Pan Squash
1 1/2 cup chopped pecans

Directions
Preheat oven to 325 degrees F (165 degrees C).
Grease and flour two 8-by-4-inch pans.
Combine flour, salt, baking powder, soda, cinnamon and nutmeg together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl.
Add sifted ingredients to the wet mixture; beat well.
Stir in squash and nuts until well combined.
Pour batter into prepared pans.
Bake for 50 to 70 minutes, or until tester inserted in the center comes out clean.
Cool in pan on rack for 20 minutes. Remove loaves from pan, and completely cool.

Eat when warm! Mmmmm, good!
Enjoy morning, noon, and night...
Or freeze for enjoying later...
Or, try toasting a slice and spread on some soft butter ... mmmm, good!

You will find more tasty treats here, where I share bits of life on the farm, recipes, and crafts.

Enjoy!

donna gonzales-vera
7/19/2012 11:04:05 PM

Thanks for the recipe. Have so much patty pan. Need new ways to use it.


chuck mallory
9/23/2010 8:02:36 PM

Anna, what a great-looking recipe! I will be sure to try it. Did you figure it out and it came out right the first time? If so, that's amazing. Often newly-developed recipes for me have to go through a trial run or two! This is a great use for pattypan squash because they're so small I generally am not sure what to do with them.


chuck mallory
8/27/2010 7:45:04 PM

This sounds quite good! I like whole wheat, so this recipe is especially welcome. I'll be sure to try it.


nebraska dave
8/27/2010 8:23:45 AM

Anna, I never thought about substituting other kinds of squash in Zucchini bread. I have stored away yet another one of your recipes for future reference. I didn’t have Zucchini this year but plan on expanding my garden with two more beds which just could be home for Zucchini next year. I do like Zucchini bread but I can’t say that I’ve ever made any. It looks to be pretty simple. You have quite a blog following on your personal blog. I usually read your blog and am a follower but seldom comment. There are always many good comments from other bloggers. How do you find the time for picture taking and blogging as often as you do? Have a great day and keep on blogging.