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.