This Herb and Cheddar Squash Bread is a yummy treat filled with tasty herbs and gooey cheddar cheese. It’s soft, fluffy, and perfect for breakfast or a snack!
Honestly, I can’t resist the smell of it baking. It fills the whole house with warmth and deliciousness! Plus, it’s such a fun way to use up that squash sitting in your kitchen.
Ingredients & Substitutions
Flours: This recipe uses a mix of all-purpose and whole wheat flour for texture and flavor. If you’re gluten-free, try using a gluten-free flour blend instead. You might need to adjust the liquid a bit since gluten-free flours can absorb moisture differently.
Cheddar Cheese: While sharp cheddar adds a great kick, you can also use mild cheddar, or even mix in some mozzarella for a stretchier texture. Vegan cheese works too if you prefer a dairy-free version.
Squash: Yellow squash or zucchini works best, but you can substitute with grated carrots or even pumpkin puree if you want a slightly different flavor. Make sure to drain excess moisture from the pumpkin to avoid a soggy bread.
Sweetener: Honey or maple syrup adds a hint of sweetness. If you’re looking for a sugar-free version, consider using mashed bananas or unsweetened applesauce instead.
How Do I Ensure My Bread is Moist and Fluffy?
The key to making moist and fluffy squash bread is the right balance of wet and dry ingredients. Here are some tips:
- Always measure your flour properly by spooning it into the measuring cup rather than scooping directly from the bag.
- Grate the squash finely. This helps it mix well and adds more moisture to the bread.
- Be careful not to overmix the batter. Mix until just combined to keep the texture light.
- If the batter feels too thick, add a splash more milk to achieve a smooth consistency before baking.
Herb and Cheddar Squash Bread
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons dried mixed herbs (such as thyme, rosemary, and oregano)
- 1 cup grated cheddar cheese
- 1 ½ cups grated squash (yellow or zucchini)
- 2 large eggs
- ½ cup vegetable oil
- ⅓ cup milk
- 2 tablespoons honey or maple syrup
- 2 cloves garlic, minced (optional, for extra flavor)
- Fresh herbs for garnish (optional)
How Much Time Will You Need?
This herb and cheddar squash bread takes about 15 minutes to prepare, and you’ll need approximately 50-60 minutes for baking. Allow another 10 minutes for cooling in the pan before transferring to a rack. All together, you can expect about 1 hour and 25 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating up, take a 9×5 inch loaf pan and grease it with butter or oil, then dust it lightly with flour to prevent sticking.
2. Mix Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and dried mixed herbs. Make sure everything is well combined. This will help your bread rise nicely and ensure even flavor throughout.
3. Add Cheese and Squash:
Next, add in the grated cheddar cheese and grated squash. Stir everything together gently, so the cheese and squash are coated in the flour mixture. This will help them distribute evenly in the batter.
4. Whisk Wet Ingredients:
In a separate bowl, beat the eggs well. Then add the vegetable oil, milk, honey (or maple syrup), and minced garlic (if you’re using it). Whisk these together until they’re nicely combined.
5. Combine Wet and Dry Ingredients:
Pour the wet mixture into the dry ingredients. Stir gently until everything is just combined—it’s okay if there are a few lumps! Be careful not to overmix, as this will make the bread tough.
6. Bake the Bread:
Pour the batter into your prepared loaf pan and spread it out evenly with a spatula. Pop it in the oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool It Down:
Once your kitchen is filled with that delicious smell and the bread is done, take it out of the oven. Let it cool in the pan for about 10 minutes. Then, carefully transfer the bread to a wire rack to cool completely.
8. Garnish and Serve:
If you’d like, sprinkle some fresh herbs on top before slicing. Enjoy this moist and flavorful bread as a delightful snack, or pair it with your favorite soup or salad!
Happy baking! Enjoy your Herb and Cheddar Squash Bread! 🍞
Frequently Asked Questions (FAQ)
Can I Use a Different Type of Cheese?
Absolutely! While cheddar is delicious, you can substitute it with other cheeses like mozzarella for a stretchier texture, or feta for a tangier flavor. Just make sure the cheese you choose melts well!
Can I Substitute the Squash?
Yes, you can! While yellow squash or zucchini are best, you can also use grated carrots or even pumpkin puree. If using pumpkin, be sure to drain excess moisture to avoid a soggy loaf.
How Should I Store Leftovers?
Store any leftover bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months. Just thaw on the counter when you’re ready to enjoy it again!
Can I Make This Recipe in a Muffin Tin?
Definitely! If you prefer individual servings, you can pour the batter into a greased muffin tin. Bake for about 20-25 minutes, or until a toothpick comes out clean. Adjust the time based on your oven, as muffin tins can cook faster than a loaf pan!
