Pattypan Squash, Whole-Wheat and Pecan Bread

April 14, 2021 ,

Created By Chef Max Shapiro

This recipe is a good twist to quick breads, you can also us yellow squash for this bread.

  • 3 cups whole-wheat flour ( or use 1 ½ cups of white flour and 1 ½ cups whole-wheat flour for a lighter bread)
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3 ½ tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 3 eggs
  • 1 cup vegetable oil
  • 3 tsp vanilla
  • 2 1/3 cups sugar
  • 3 cups grated Pattypan squash
  • 1 ½ cups pecans

Heat oven to 325 degrees. Grease and flour two 8 x 4 inch pans.

In large bowl, combine flour, salt, baking powder, baking soda, cinnamon, and nutmeg; sift into bowl.

In second bowl, beat eggs, oil, vanilla, and sugar.

Add sifted ingredients to wet mixture; beat well.

Stir in squash and pecans until thoroughly combined.

Pour batter into prepared pans.

Bake for 50 to 1 hr and 10 mins., or until the center is set.

Cool in pan on wire rack for 20 minutes. Remove loaves from pan and enjoy.

** I like to butter and grill the bread to bring a new dimension to it. Add a lump of vanilla ice cream to it with a dash of nutmeg- makes for an awesome sundae.