Ginger Almond Summer Squash Bread

By • August 20, 2011 • 3 Comments


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Author Notes: This quick bread was initially inspired by a lone summer squash sitting on my counter. The idea of adding the crystallized ginger came from Molly Wizenberg's book A Homemade Life, in which she adds it to her favorite take on banana bread. After tweaking the zucchini bread recipe from the Joy of Cooking, this delicious loaf came to life. It's subtly sweet and spicy, and its golden color brings a bit of brightness to the table. documentngdinnr

Makes one 9x5 inch loaf

  • 1 1/2 cup all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground ginger
  • 3/4 cups sugar
  • 2 large eggs, beaten
  • 1/2 cup vegetable oil
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon salt
  • 1 1/2 cup grated summer squash, squeezed of excess moisture
  • 1/3 cup crystallized ginger, finely chopped
  • 1/3 cup almonds, finely chopped
  1. Preheat oven to 350 degrees F. Grease a 9x5 inch loaf pan and set aside.
  2. Whisk together flour, baking soda, baking powder, and ground ginger.
  3. Blend sugar, eggs, vegetable oil, both extracts, and salt in a large bowl. Stir in the dry ingredients. Fold in squash, crystallized ginger, and chopped almonds with as few strokes as possible. Pour batter into prepared pan.
  4. Bake until the bread pulls away from the sides of the pan; 35-45 minutes. Cool in pan on a wire rack for 10 minutes, then remove the loaf from the pan to cool completely on the rack.

Comments (3) Questions (0)

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over 1 year ago atriviale

I made this last night. The ginger/almond combination is delightful and your description is perfect... it is indeed subtly sweet and spicy! I'll definitely make it again.

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over 2 years ago Sagegreen

You had me at ginger! This looks like a perfect tea bread.

Twittah

over 2 years ago documentngdinnr

Thanks, Sagegreen! It's tasty with a mug of Earl Grey.