Sunday, July 24, 2011

Summer Squash Bread

It's mid-summer and has been hot as the blazes lately, but the thunderstorms all  morning have put me in a cocooning kind of mood. To me a stay-in Sunday just begs for baked goods.

Almost everyone has had zucchini bread. But I have no zucchini. - No matter, I have crooked neck squash and that should be close enough.

When they get big and bumpy like this the center can be a bit pithy - just scoop it out.

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon

3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract

2 cups grated crooked neck squash
1 cup chopped walnuts
1/2 cup raisins

Grease and flour 2 loaf pans

Preheat oven to 325F

Sift flour, salt, baking powder, soda, and cinnamon together

Beat eggs, oil, vanilla, and sugar together in a large bowl.

Add sifted ingredients to the wet mixture, and beat well.

Stir in squash, nuts and raisins until well moistened and evenly incorporated

Pour batter into loaf pans

Bake for 40 to 60 minutes, or until a pick inserted in the center comes out clean 

Cool in pan on rack for at least  20 minutes. Remove bread from pan, and completely cool.

This bread is excellent toasted, it also freezes well, just be sure it is completely cooled and well wrapped before freezing.

Until next time, Eat well and Keep Digging!

The Gastronomic Gardener
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  1. Yummy! I was wondering what you were going to do with thoe squash!

  2. I think this answers my earlier question about the squashes...

  3. Mrs. Pickles, It was great for breakfast - toasted and a little butter.

    Mark, they are good sauteed when small, shredded as they were here is also good in stirfry and fried rice.

  4. What a great recipe, David. Thanks for sharing. I had the same kind of Sunday as you, spent baking and cooking -- and pitting, The farmers' markets had tart cherries and I just can't pass them up.

  5. I ended up buying 3 quarts of cherries, David. Once they were all pitted, I froze some and made muffins with the rest. I'm thawing some now in the hope of starting a pie shortly.


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