- 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 oil
- 3 teaspoons vanilla
- 2-1/3 cups sugar
- 3 cups grated pattypan squash
- 1-1/2cups 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.
Having trouble getting through your prolific pattypan squash harvest? Change it up with this pattypan squash recipe for pecan squash quickbread.
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 it up and and make it a pattypan squash recipe. This bread uses pattypan squash and pecans instead of zucchini and walnuts. I must say, the results were certainly worth the effort! It’s a pattypan squash recipe worthy of sharing. Enjoy!