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| Sweet Summer Squash Bread |
"This recipe is great for finding a use for all of the yellow squash that comes from the garden in the summer. It has an amazing sweet flavor! I got it from a good friend's mother."
Ingredients :
- 3 cups all-purpose flour
- 2 1/2 cups white sugar
- 2 cups grated yellow squash
- 1 cup vegetable oil
- 1 (8 ounce) can crushed pineapple, drained
- 1 cup chopped nuts (optional)
- 3 eggs, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon baking powder
Instructions :
| Prep : 15M | Cook : 10M | Ready in : 1H45M |
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- Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
- Mix flour, sugar, squash, oil, pineapple, nuts, eggs, vanilla extract, cinnamon, baking soda, salt, and baking powder together in a bowl; pour into prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted in the middle comes out clean, about 1 hour. Cool bread for 10 minutes in pan before transferring to a wire rack to cool completely.
Notes :
- Any type of nut can be used in place of walnuts, if desired.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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