Description
This easy Patty Pan Squash Bread turns fresh summer squash into a quick and simple loaf with warm cinnamon and a tender crumb. It is one of the best healthy ideas for using garden produce and it works for brunch and meal prep and a holiday table or a casual potluck. Serve thick slices for breakfast or pack them for a party snack and enjoy a soft homemade loaf that stays moist for days. The mild squash melts into the batter while walnuts add rustic crunch.
Ingredients
- 1 1/2 cups finely grated Patty pan squash
- 1 3/4 cups All purpose flour
- 1 teaspoon Baking soda
- 1/2 teaspoon Baking powder
- 1 1/2 teaspoons Ground cinnamon
- 1/4 teaspoon Ground nutmeg
- 1/2 teaspoon Fine salt
- 2 Large eggs
- 3/4 cup packed Light brown sugar
- 1/4 cup Granulated sugar
- 1/2 cup Neutral oil
- 1/3 cup Plain Greek yogurt
- 2 teaspoons Vanilla extract
- 1/2 cup Chopped walnuts
- 1 tablespoon Coarse sugar
Instructions
- Place the finely grated squash in a loose mound and press out the excess liquid until the shreds look moist rather than dripping. The squash changes from wet and glossy to soft and lightly compressed with irregular strands that remain visible.
- Mix the flour with baking soda and baking powder and cinnamon and nutmeg and salt until the spices spread through the pale flour. The separate powders become one lightly speckled mixture with uneven cinnamon streaks disappearing as they are combined.
- Blend the eggs with brown sugar and granulated sugar and oil and Greek yogurt and vanilla until the mixture looks glossy and caramel colored. The eggs and sugars change into a thick smooth base with tiny bubbles and a few natural streaks of yogurt remaining near the edges.
- Add the squeezed squash and dry mixture to the wet base and fold until a thick batter forms with visible green flecks. Scatter the chopped walnuts through the batter and fold them in loosely so some pieces remain near the surface and others settle deeper inside.
- Transfer the thick batter into the loaf pan and spread it loosely so the center sits slightly higher than the edges. Scatter the coarse sugar unevenly over the top and leave natural gaps so the surface can crack and brown in irregular patterns.
- Bake the loaf until the batter rises above the pan and the top turns golden brown with a deep natural crack through the center. The wet batter becomes a structured loaf with crisp sugar patches and uneven browning and a few toasted walnut pieces showing through the surface.
- Cool the loaf until the crumb sets and then cut one thick slice that reveals the moist interior and scattered walnuts. Place the single slice on a white plate with a few natural crumbs and show the irregular air pockets and tiny green squash flecks inside.
Notes
Pro Tips:
- Choose small tender patty pan squash because the skin is softer and the mild flesh blends smoothly into the batter.
- Squeeze the grated squash gently because leaving a little moisture helps the finished loaf stay tender for several days.
- Fold the batter only until the flour disappears because overmixing can make the loaf firm instead of soft and delicate.
- Cool the bread completely before storing because trapped steam can soften the crisp top and create a gummy surface.
Storage: Let the loaf cool completely before wrapping because residual warmth creates condensation and can make the surface sticky. Store the whole loaf or individual slices in an airtight container at room temperature for up to two days. Place a small sheet of parchment between stacked slices so they do not cling together. Refrigerate the bread for up to five days when the kitchen is warm. Bring each slice to room temperature before serving or warm it briefly until the crumb feels soft again. Freeze tightly wrapped slices for up to three months. Thaw them overnight in the refrigerator or leave one wrapped slice at room temperature until completely soft.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Cuisine: American