Yellow Squash Bread
Cyd ConverseThis yellow squash bread recipe has a lovely lemon glaze and makes a wonderful treat for your coffee break or during afternoon tea.
Making yellow squash bread is a great way to use up yellow squash if you have had a bumper crop and are looking for new and interesting ways to prepare it! Squash is just perfect for making bread - it gives deliciously moist results that stay moist for longer.
Quick breads are so much - er - quicker to make than regular bread, as they don't contain any yeast and don't need to prove. Whereas regular bread can take at least a couple of hours to prepare from start to finish, this quick bread is ready in just 80 minutes - and most of that is the cooking time!
Although the method in the recipe below looks quite long, it is much easier than it first appears. You can make the lemon glaze while the bread is baking in the oven, which means it will be ready to pour on as soon as the bread is cooked.
If you find that your quick bread starts looking too brown too soon (a common problem with quick breads), then there are steps you can take to stop the crust burning before the inside is cooked.
First, lower the heat of your oven by 25 def F, or move the bread down to the shelf below.
Next, cover the top with a piece of foil or create a foil tent. This should protect it for the rest of the cooking time.
Be sure to check for doneness using a toothpick, as recommended in the recipe. Because quick bread tends to look golden brown quite quickly, it can be easy to think that it is fully cooked when it is actually still quite raw inside.
More quick bread recipes to try...
Yellow Squash Bread
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Ingredients
For the batter:- 2 1/4 cups Granulated Sugar
- 1/4 cup Lemon Juice
- 2 teaspoons Lemon Zest
- 8 ounces Butter, melted
- 3 large Eggs, room temperature
- 3 cups All-Purpose Flour
- 1 teaspoon Salt
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 2 1/2 cups Yellow Squash
- 1 tablespoon Milk
- 1 teaspoon Light Corn Syrup
- 1 1/4 cups Powdered Sugar
- 1 tablespoon Lemon Juice
Directions
- Heat your oven to 350 F. Grease two 8 x 4-inch loaf pans with cooking spray.
- Drain the yellow squash in a colander over the sink.
- Thoroughly combine the sugar, lemon juice, lemon zest, and melted butter in a bowl.
- Beat the eggs in one at a time and continue to beat for 2 to 3 minutes, until the texture is light and fluffy.
- Take another bowl and whisk together the flour, salt, baking soda, and baking powder.
- Mix the dry ingredients with the batter until only just combined.
- Thoroughly mix the drained squash into the batter, then divide the batter between the two pans.
- 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.
- To make the glaze, heat 1 tablespoon of milk with the corn syrup in a small saucepan until it is almost simmering.
- 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.
- Set the glaze aside.
- Once the bread is cooked, place it - in its pan - on a wire rack.
- Brush on the lemon glaze immediately and stand for 10 minutes.
- 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.
- Published:
- Author:
- Cyd Converse
- Source:
- The Spruce Eats
- Cooking Method:
- Baking
- Category:
- Bread
- Tags:
- Squash, Bread, Quick Bread, Baking, Baked
- Related Recipes:
- Squash Recipes, Bread Recipes, Quick Bread Recipes, Baking Recipes, Baked Recipes
- Recipe Yields:
- 18
- Prep Time:
- Cook Time:
- Total Time:
- Related Post:
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Published:
Author: Cyd Converse
Source: The Spruce Eats
Recipe Yields: 18
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 80 minutes
Nutrition Facts
Amount Per Serving
