Squash Bread

In our family cookbook, my sister added Squash Bread.  It’s one of those recipes that screams fall.  However, for lots of people, squash bread does not sound very appetizing.  For this reason, I’ve always brought it to folks and called it pumpkin bread.  People are not afraid of pumpkin bread in the same way that squash bread sounds dangerous.  Folks are used to eating pumpkin-flavored things at this time of year.  They aren’t used to eating sweet food that has squash in it.  However, this is something we grew up eating.  And, usually, I cannot tell the difference between the two.  But, that’s just my experience with it.  If you’re feeling brave, take a moment to make some squash bread and see if it fits in your realm of possible tasty delights.  If not, no worries.  At least you tried it 🙂
Squash Bread
3 c sugar
1 c oil
1 tsp cinnamon
⅔ c water
3 ⅓ c flour
2 tsp soda
4 eggs
1 ½ tsp salt
1 tsp nutmeg
2 c cooked squash
Mix all ingredients together in mixer.  Divide in 3 greased bread pans or 2 large brad pans. Bake at 350 for 1 hour or more.  These freeze well.  I like to freeze them in individual bags so I can take one out and share it with friends who come by.
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3 thoughts on “Squash Bread

  1. I’m wondering if what you guys call squash is what we call butternut pumpkin here in Australia? I can’t imagine including what WE call squash into bread.

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