Shhh Dont Tell Them Its Squash Bread Recipes

Steps:

• Combine all ingredients in a large mixing bowl and blend, using an electric mixer, for 4 minutes.
• Pour into 2 greased and floured 9x5" loaf pans.
• Bake in a preheated 350 F oven for about 50-55 minutes, or until a cake tester comes out clean and the edges start to pull away from the sides of the pan.
• Cool in pans 15 minutes, then remove to racks to cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
• Mix flour, sugar, squash, oil, pineapple, nuts, eggs, vanilla extract, cinnamon, baking soda, salt, and baking powder together in a bowl; pour into prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted in the middle comes out clean, about 1 hour. Cool bread for 10 minutes in pan before transferring to a wire rack to cool completely.

Steps:

• 1. Preheat oven to 350 degrees. Prepare two loaf pans with non-stick spray. In a bowl, combine the dry ingredients.
• 2. Combine sugar, lemon juice, and lemon zest in a large mixing bowl. If you use medium to large lemons, two will do.
• 3. Add melted butter, and mix well. Add eggs one at a time, beating well until batter is light and fluffy.
• 4. Then slowly add dry ingredients to wet ingredients, barely combining into a batter.
• 5. Drain liquid from the grated squash, but do not squeeze dry.
• 6. Add to batter; do not over mix.
• 7. Divide batter between two prepared loaf pans.
• 8. Bake for one hour, until toothpick inserted comes out clean.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
• In a large bowl, use an electric mixer to beat the eggs until fluffy. Beat in the sugar, oil, and vanilla. Gradually mix in the flour, baking powder, cinnamon, and nutmeg. Fold in the squash. Transfer to the prepared baking dish.
• Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean.

Steps:

• Preheat oven to 375°. Place squash in a greased 15x10x1-in. baking pan. Drizzle with oil; toss to coat. Roast 25-30 minutes or until tender. Reduce oven setting to 325°., Transfer squash to a bowl; mash coarsely. In a large bowl, beat butter and sugars until blended. Add eggs, 1 at a time, beating well after each addition. Beat in mashed squash and vanilla. In another bowl, whisk flour, baking soda, cinnamon and salt; add to butter mixture alternately with yogurt, beating well after each addition., Transfer to a greased 9x5-in. loaf pan; sprinkle with sea salt. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing the loaf to a wire rack to cool.