Summer Squash Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
*Flour, white, 1.5 cupGranulated Sugar, 1 cup*Vegetale oil, .18 tbspSquash - Yellow and Zucchini, 1.5 cupEgg, fresh, whole, raw, 1 largeCinnamon, ground, 1 tsp Nutmeg, ground, .5 tspSalt, .5 tsp Baking Powder, 1 tsp Steel Cut Oats, dry, 0.25 cup
Preheat oven to 325F and grease one 8"x4" loaf pan.
Combine Sugar, Egg, Vegetable Oil, Salt, Grated Squash, Cinnamon and Nutmeg into a large bowl. With a fork, cream the ingredients until they are well incorporated.
On top of the wet ingredients, sift flour and baking powder. Again, stir well until the mixture has formed a bread batter.
Pour the squash bread mixture into the greased loaf pan. Smack the bottom of the pan against the counter a couple of times. This will release any air bubbles in the mixture.
Sprinkle the top with oats and bake for 50-60 minutes, or until a sharp knife can be inserted into the middle of the bread and removed cleanly.
Cool on a baking rack for at least a half hour before cutting.
Serving Size: Makes 10 Slices
Number of Servings: 10
Recipe submitted by SparkPeople user KROMERO69.
Combine Sugar, Egg, Vegetable Oil, Salt, Grated Squash, Cinnamon and Nutmeg into a large bowl. With a fork, cream the ingredients until they are well incorporated.
On top of the wet ingredients, sift flour and baking powder. Again, stir well until the mixture has formed a bread batter.
Pour the squash bread mixture into the greased loaf pan. Smack the bottom of the pan against the counter a couple of times. This will release any air bubbles in the mixture.
Sprinkle the top with oats and bake for 50-60 minutes, or until a sharp knife can be inserted into the middle of the bread and removed cleanly.
Cool on a baking rack for at least a half hour before cutting.
Serving Size: Makes 10 Slices
Number of Servings: 10
Recipe submitted by SparkPeople user KROMERO69.
Nutritional Info Amount Per Serving
- Calories: 170.1
- Total Fat: 1.0 g
- Cholesterol: 18.6 mg
- Sodium: 174.4 mg
- Total Carbs: 38.0 g
- Dietary Fiber: 1.3 g
- Protein: 3.4 g
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