This Herb and Cheddar Squash Bread is a tasty treat that combines the sweet flavor of squash with the sharpness of cheddar cheese. It’s perfect for snacking or as a side with soup!
The smell of this bread baking is just delightful! I love to enjoy it warm with a pat of butter. It’s so good, it might just disappear before dinner even starts! 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is your base ingredient. If you’re gluten-free, try using a 1:1 baking flour instead. I’ve had success with almond flour too, though it may change the texture slightly.
Cheddar Cheese: Sharp cheddar works wonderfully, offering a nice tang. If you want to mix things up, consider feta or gouda for a different flavor. Keep in mind that this may change the bread’s overall taste.
Squash: Yellow squash is great, but you can substitute with zucchini or even butternut squash. Just ensure it’s well-drained if it’s watered down. I often use the leftovers from cooking to make this bread, making it even more resourceful!
Herbs: Dried sage and thyme give a lovely aroma. If you have fresh herbs on hand, they can add extra flavor. Just use about three times the amount of dried herbs, as they’re more concentrated.
How Do I Ensure My Bread Doesn’t End Up Dense?
A common challenge with quick breads is ending up with a dense texture. Here are some tips to keep that light and fluffy quality:
- Don’t overmix! Once you combine the wet and dry ingredients, mix just until you don’t see any flour. A few lumps are totally fine.
- Make sure your baking soda and powder are fresh and active. Old leavening agents may lead to a flat loaf.
- Let your batter rest for a few minutes before pouring it into the pan. This gives the baking soda a moment to activate!
Remember, baking is a bit of a science, so little adjustments can make a big difference. Happy baking!
Herb and Cheddar Squash Bread
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 cup grated cheddar cheese
- 1 cup cooked and mashed yellow squash (or zucchini)
- 2 large eggs
- 1/4 cup vegetable oil
- 1/4 cup milk
- 1 tablespoon honey or granulated sugar (optional, for slight sweetness)
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and 50-60 minutes of baking time. Then, allow an additional 10 minutes for cooling before slicing. In total, you’re looking at around 1 hour and 15 minutes to enjoy your delicious bread!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grease a 9×5-inch loaf pan or line it with parchment paper to ensure your bread comes out easily after baking.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, dried sage, and thyme. This step incorporates air into the flour and ensures that everything is mixed thoroughly!
3. Add the Cheese:
Now, stir in the grated cheddar cheese until it’s well coated with the flour mixture. This helps prevent the cheese from sinking to the bottom of the bread while baking.
4. Prepare the Wet Ingredients:
In a separate bowl, beat the two large eggs. Then, mix in the mashed yellow squash, vegetable oil, milk, and if you’re using it, the honey or sugar. Whisk until everything is nicely combined.
5. Combine the Mixtures:
Pour the wet mixture into the dry ingredients. Gently fold everything together using a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay!
6. Transfer to the Pan:
Pour the batter into your prepared loaf pan and smooth the top with your spatula to make it nice and even.
7. Bake the Bread:
Pop the loaf pan into your preheated oven and bake for 50 to 60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. If it starts to get too brown on top, you can loosely cover it with aluminum foil.
8. Cool Down:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. This helps it firm up a bit before you move it!
9. Slice and Serve:
After cooling, carefully transfer your bread to a wire rack to cool completely. Once it’s cool, slice and enjoy it warm or at room temperature. It’s delicious with butter or as a side to your favorite soup!
Enjoy your herb and cheddar squash bread! It’s sure to be a hit!
FAQ for Herb and Cheddar Squash Bread
Can I Use Fresh Squash Instead of Cooked?
Yes, you can use fresh squash! Just make sure to cook it and mash it before adding to the recipe. Steaming or baking works best. Be sure to drain any excess moisture to avoid a soggy bread.
How Do I Store Leftover Squash Bread?
To store leftovers, wrap the bread tightly in plastic wrap or aluminum foil and place it in an airtight container. It will keep at room temperature for up to 3 days, or you can refrigerate it for up to a week.
Can I Freeze This Bread?
Absolutely! This bread freezes well. Just wrap it tightly in plastic wrap and then in aluminum foil, and store it in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
What Can I Substitute for Cheddar Cheese?
If you want to substitute the cheddar, try using mozzarella for a milder flavor, or feta for a tangy twist. You can also use a blend of your favorite cheeses. Just be mindful that different cheeses may alter the flavor and texture slightly.
