Pattypan Squash, Whole-Wheat and Pecan Bread

Created By Chef Max Shapiro

This recipe is a good twist to quick breads, you can also use yellow squash for this bread. Recipe contains nuts and eggs.

Ingredients:

• 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, yellow squash, or zucchini
• 1 ½ cups pecans

Steps:

1. Heat oven to 325 degrees. Grease and flour two 8 x 4 inch pans.
2. In large bowl, combine flour, salt, baking powder, baking soda, cinnamon, and nutmeg; sift into bowl.
3. In second bowl, beat eggs, oil, vanilla, and sugar.
4. Add sifted ingredients to wet mixture; beat well.
5. Stir in squash and pecans until thoroughly combined.
6. Pour batter into prepared pans.
7. Bake for 50 to 1 hr and 10 mins., or until the center is set.
8. Cool in pan on wire rack for 20 minutes. Remove loaves from pan and enjoy.
9. ** 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.