This fall bake up a loaf of this sweet and spiced quick bread filled with apples and yellow squash plus warm fall spices.
A few weeks ago I participated in an event featuring apples and a recipe for Apple Squash Quick Bread was shared. At first I thought that was a little odd but then I started thinking how much I enjoy zucchini bread and since zucchini is a squash this bread had to be similar.
I had been looking for squash recipes because a coworker of mine gave me several huge yellow squash and I had already used all I could in kabobs and roasted as a side. Using the squash in a bread along with apples was a great way to use it up and make a bread I could enjoy for breakfast or a snack.
- baking powder
- baking soda
- vegetable oil
- brown sugar
- granulated sugar
- Granny Smith apples (or other tart apple)
- yellow squash
Since we almost always have apples in the house in the fall we were well stocked on those and I got to work making this bread right away. It was super easy to make. The hardest part was grating the apple and squash but I chose not to peel either one so it really wasn't much work.
The bread smelled really good while it was baking. It was sweet but spiced and I couldn't wait to pull it out of the oven. When I did it was golden brown on top and looked perfect.
Can I use zucchini instead of squash?
Absolutely! You will use the same amount and it will taste very similar.
What can I do if I don't have brown sugar and granulated sugar?
You can totally use all brown sugar or all granulated sugar. Don't run out so that you have both, it tastes great either way.
Can I make these into muffins?
Yes! If you want to make muffins instead of bread line a muffin tin with 12 cupcake liners and fill each one ¾ of the way full. Bake at the same temperature for 22-25 minutes.
Can I freeze this bread?
Yes! This bread freezes well. Wrap it in plastic wrap then put in a freezer baggie. It will stay fresh for up to 6 months.
I cut the bread open and it looked a lot like zucchini bread. I was pleasantly surprised with the taste. The bread was sweet, moist, and had a lot of spices throughout. It was good on it's own and even better with a little smear of honey butter. This is definitely a great fall flavored bread.
More Quick Bread Recipes:
- Cherry Almond Quick Bread
- Cranberry Pecan Quick Bread
- Sourdough Lemon Poppyseed Zucchini Bread
- Spiced Persimmon Bread with Cranberries and Pecans
- Louisiana Pecan Bacon Bread
If you’ve tried my Apple Squash Quick Bread or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
- 1 ½ c. flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 egg
- ¼ c. applesauce
- ¼ c. vegetable oil
- 1 teaspoon vanilla
- ¼ c. brown sugar
- ½ c. granulated sugar
- ¾ c. yellow squash, grated
- ¾ c. Granny Smith apple, grated
- Preheat the oven to 350 degrees. Spray a loaf pan with cooking spray. Set aside.
- In a medium bowl combine the flour, baking soda, baking powder, and cinnamon. Set aside.
- In a large bowl combine the egg, applesauce, oil, vanilla, and sugars. Mix well.
- Stir the dry ingredients into the wet ingredients and mix until just combined.
- Gently stir in the squash and apple until they are mixed in.
- Pour the mixture into the prepared loaf pan and bake for 55-65 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove from oven and cool for 15 minutes on a wire rack before removing from pan and cooling completely.
Recipe from Savory Moments
Amount Per Serving: Calories: 120Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 12mgSodium: 60mgCarbohydrates: 20gFiber: 1gSugar: 10gProtein: 2g
Farmer’s Market Week is always the first week in August. Whether you have a great local farm stand or market, are a member of a CSA or purchase your fruits and vegetables at the supermarket, follow our Pinterest board, for great recipes including those for appetizers, drinks, breakfast, lunch, dinner, dessert and more.
Here’s more Farmer’s Market Week Recipes
Starters and Sauce Recipes
- Air Fried Zucchini Fries by West Via Midwest
- Bacon Wrapped Pickles by Take Two Tapas
- Chilled Cucumber Melon Soup by Cookaholic Wife
- Easy Refrigerator Dill Pickles by Cheese Curd In Paradise
- Raspberry Lemonade Limoncello Cocktail by Books n' Cooks
- Strawberry Pesto Brie Bites by Kate's Recipe Box
- Watermelon Rind Pickles by Palatable Pastime
- Zucchini Nachos by Magical Ingredients
Side Dishes Recipes
- Air Fryer Brussel Sprouts by Devour Dinner
- Diner-Style Breakfast Potatoes and Onions by Family Around the Table
- Honeyed Carrots with Citrus Basil Gremolata by Jolene's Recipe Journal
- Southwestern Potato Salad by The Freshman Cook
- Twice Baked Potatoes by Hostess At Heart
- Zucchini Corn Fritter by The Fresh Cooky
Main Dish Recipes
- Eggplant and Chickpea Fritters w/ Herb Yogurt Sauce by Savory Moments
- Philly Style Pepper Steak by A Kitchen Hoor's Adventures
- Sheet Pan Lemon Garlic Shrimp with Asparagus by Blogghetti
- Steak and Bell Pepper Salad by The Redhead Baker
- Apple Squash Quick Bread by Hezzi-D's Books and Cooks
- Corn Ice Cream by House of Nash Eats
- Homemade Peach Ice cream by SueBee Homemaker
- Peach Pie with Bourbon Caramel Sauce by Lemon Blossoms