Sweet Summer Squash Bread
Transform leftover summer squash into a sweet breakfast treat with this recipe for summer squash bread that's super moist from crushed pineapple.
Instructions
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1
{'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.'}
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2
{'id': 'step_1', 'step': 2, 'text': 'Combine flour, sugar, squash, oil, pineapple, nuts, eggs, vanilla, cinnamon, baking soda, salt, and baking powder in a large bowl. Divide batter into the prepared pans.'}
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3
{'id': 'step_2', 'step': 3, 'text': 'Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.'}
Nutrition Facts
Per serving (10 servings total)