How To Make Squash Bread
All the flavors of autumn are in one moist and tender package in this squash bread recipe. It’s sweet enough to have as a dessert, too.
Serves:
Ingredients
For Batter:
- 2¼cupgranulated sugar
- ¼cuplemon juice
- 2tsplemon zest
- 8ozbutter,melted
- 3large eggs,room temperature
- 3cupall-purpose flour
- 1tspsalt
- 1tspbaking soda
- 1tspbaking powder
- 2½cupyellow squash
For Lemon Glaze:
- 1tbspmilk
- 1tsplight corn syrup
- 1¼tsppowdered sugar
- 1tbsplemon juice
Instructions
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Heat oven to 350 degrees F. Grease two 8×4-inch loaf pans with cooking spray.
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Drain the yellow squash in a colander over the sink.
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Thoroughly combine the sugar, lemon juice, lemon zest, and melted butter in a bowl.
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Beat the eggs in one at a time and continue to beat for 2 to 3 minutes, until the texture is light and fluffy.
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Take another bowl and whisk together the flour, salt, baking soda, and baking powder.
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Mix the dry ingredients with the batter until only just combined.
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Thoroughly mix the drained squash into the batter, then divide the batter between the two pans.
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Bake for around 1 hour, until a toothpick inserted in the centre comes out clean (start checking after it has baked for 45 mins). Whilst the bread is baking, start making the glaze.
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To make the glaze, heat 1 tablespoon of milk with the corn syrup in a small saucepan until it is almost simmering.
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Add the powdered sugar and lemon juice and whisk until smooth. If the mixture is too thick, add a teaspoon of milk at a time. The texture should be thick but fluid.
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Set the glaze aside.
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Once the bread is cooked, place it – in its pan – on a wire rack.
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Brush on the lemon glaze immediately and stand for 10 minutes.
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Carefully run a knife around the edges of the bread and remove it from the pan. Return it to the wire rack and allow it to cool.
Nutrition
- Calories: 286.09kcal
- Fat: 11.27g
- Saturated Fat: 6.79g
- Trans Fat: 0.42g
- Monounsaturated Fat: 2.98g
- Polyunsaturated Fat: 0.64g
- Carbohydrates: 43.89g
- Fiber: 0.89g
- Sugar: 25.68g
- Protein: 3.51g
- Cholesterol: 58.17mg
- Sodium: 215.30mg
- Calcium: 37.92mg
- Potassium: 110.65mg
- Iron: 1.30mg
- Vitamin A: 103.41µg
- Vitamin C: 4.06mg
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