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 pattypan squash and pecans instead of zucchini and walnuts. I must say, the results were certainly worth the effort! It’s a squash bread recipe worthy of sharing. Enjoy!
Easy Bread Recipes From GRIT Bloggers
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
1 cup oil
3 teaspoons vanilla
2 1⁄3 cups sugar
3 cups grated pattypan squash
1 1⁄2 cups chopped pecans
Heat oven to 325°F. Grease and flour two 8-by-4-inch pans.
In large bowl, combine flour, salt, baking soda, baking powder, cinnamon and nutmeg; sift.
In second bowl, beat eggs, oil, vanilla and sugar.
Add sifted ingredients to wet mixture; beat well.
Stir in squash and pecans until thoroughly combined.
Pour batter into prepared pans.
Bake for 50 to 70 minutes, or un-til cake tester inserted in center comes out clean.
Cool in pan on rack for 20 minutes. Remove loaves from pan, and completely cool.
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