Winter Squash Bread Recipe

Winter Squash Bread Recipe photo by Taste of Home

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“I modified my usual recipe when I couldn’t find any zucchini at the grocery store,” relates Violet Rundels of Waverly, Ohio. “I used cooked squash from the freezer section instead, along with bananas. My family loves this bread.”

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Winter Squash Bread Recipe

Prep: 15 min. Bake: 55 min. + cooling

Yield: 32 Servings

15 55 70

Ingredients

3 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground allspice
1-1/2 teaspoons baking powder
1 teaspoon salt
3 eggs
1 cup canola oil
2 teaspoons vanilla extract
1 cup frozen cooked winter squash, thawed
1 cup mashed ripe bananas (about 2 medium)
1 cup chopped walnuts

Directions

In a large bowl, combine the flour, sugar, baking soda, allspice, baking powder and salt. In another bowl, beat the eggs, oil and vanilla; add squash and bananas. Stir into dry ingredients just until moistened. Fold in walnuts.
Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (16 slices each).

Nutritional Facts 1 serving (1 slice) equals 192 calories, 10 g fat (1 g saturated fat), 20 mg cholesterol, 178 mg sodium, 24 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Winter Squash Bread in Quick Cooking September/October 2005, p65