Patty Pan Squash Bread: Whole Wheat with Pecans!

I’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!

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

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.


  • Published on Aug 26, 2010
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