August 22, 2013

Cranberry Pecan Summer Squash Bread

I love creating uncommon baked goods and this time is no exception. My parent's grew a ton of zucchini and summer squash and gave my husband and I some to use. I decided to make something similar to a healthy zucchini bread and this is what I came up with.

It turned out absolutely delicious and I will be making it again next year. 

Cranberry Pecan Summer Squash Bread
Servings: Makes 2 large loaves, 22 servings

12 ounce bag frozen cranberries
4 cup shredded summer squash (you can shred these in a food processor or by hand on the grater)
1 cup applesauce
2 teaspoons cinnamon
1/2 cup canola oil
3 eggs
1 tablespoon vanilla extract
1 cup sugar
3 cups whole wheat flour
1 tablespoon ground flax seed
1 tablespoon chia seeds
1 teaspoon baking soda
1/4 teaspoon baking powder
1 ripe banana, mashed
1/2 cup chopped walnuts

1. Mix all ingredients together well but do not overmix. 
2. Pour batter into two bread pans sprayed with nonstick spray.
3. Bake at 350 degrees for 45-55 minutes until done. Check if it is done by inserting a toothpick in the center.

This recipe is simple, nutritious and delicious. I would highly recommend it. The bread is very moist and does not even need any butter or other toppings. You can also swap the yellow summer squash for zucchini if you prefer.

Tip: Refrigerate after bread cools. For some reason, mine went bad on the counter after 3 days. These also freeze very well.

Nutrition Facts:

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