(How's that for a title!)
We have so many squash and zucchini coming in from the garden, and I'm enjoying trying different ways of preparing them. This evening for dinner we had New York steak (farm raised, you betchya!), oven toasted whole grain bread, and we enjoyed sauted Patty Pan and yellow squash. Yum!
After dinner, I thought I would use up a bit more Patty Pan squash, so I decided to make the bread I've been meaning to make since late last week. It's as good as I'd hoped! Enjoy the recipe!
Anna's Patty Pan Squash, Whole Wheat and Pecan Bread
3 cups whole wheat flour (or use 1 1/2 cups white flour and 1 1/2 cups whole wheat for a lighter bread)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 cup vegetable oil
2 1/3 cups sugar
3 teaspoons vanilla
3 cups grated Patty Pan Squash
1 1/2 cup chopped pecans
Preheat oven to 325 degrees F (165 degrees C).
Grease and flour two 8 x 4 inch pans.
Combine flour, salt, baking powder, soda, cinnamon and nutmeg together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl.
Add sifted ingredients to the wet mixture; beat well.
Stir in squash and nuts until well combined.
Pour batter into prepared pans.
Bake for 50 to 70 minutes, or until tester inserted in the center comes out clean.
Cool in pan on rack for 20 minutes. Remove loaves from pan, and completely cool.
Eat when warm! Mmmmm, good!!
Enjoy morning, noon, and night...
Or freeze for enjoying later...
Or, try toasting a slice and spread on some soft butter....mmmm, good!