This 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.