Easy Yellow Squash Bread Recipe

The cut loaf of bread so the inside is visible, this is the feature image of this post.

5 from 6 votes

This easy yellow squash bread recipe is made with fresh summer squash, cinnamon, and sour cream for a moist, tender loaf. It's a delicious alternative to zucchini bread and a great way to use up extra garden squash.

Prep Time10

Cook Time1

Cooling Time1

Total Time2 10

Course: Bread

Cuisine: American

Keyword: quick bread, squash bread

Servings: slices

Calories: 227kcal

Author: Mindy Boyd

Ingredients

1 ¾ cups flour
1 teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup canola oil
¼ cup sour cream
½ cup sugar
½ cup brown sugar
2 eggs
1 ½ teaspoon vanilla
1 ½ cups grated squash about 1 medium
cooking spray

Instructions

Preheat oven to 350° and spray a 9" X 5" loaf pan with nonstick cooking spray.
cooking spray
Grate the yellow squash.
In a large bowl whisk the flour, cinnamon, baking powder, baking soda and salt until combined; set aside.
1 ¾ cups flour, 1 teaspoon cinnamon, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
Mix oil, sour cream, sugars, eggs, and vanilla together in a medium bowl. Stir in grated squash. Add squash mixture into the dry ingredients and mix until just combined. Do not over-mix.
½ cup canola oil, ¼ cup sour cream, ½ cup sugar, ½ cup brown sugar, 2 eggs, 1 ½ teaspoon vanilla, 1 ½ cups grated squash
Pour batter into the prepared pan and bake about 1 hour, or until the top dries out and begins to crack, the loaf pulls away from the sides of the pan or a toothpick or cake tester comes out with only a few moist crumbs on it.
Let bread cool in the pan on a wire rack for about 30 minutes then take it out of the pan and cool completely.

Video

Notes

Nutritional information is approximate and will vary depending on the specific ingredients used.

Nutrition