Quick bread for your summer squash harvest!
Sift dry ingredients together in large mixing bowl. In a separate bowl combine oil, sugar, reserved water, squash puree and eggs. Add all wet ingredients to dry ingredients, mix well. Fold in nuts if desired.
Grease 2 bread pans, divide batter and pour into pans.
(May also use muffin tins or mini- bread pans)
Bake ~~at; 325 degrees for 60-75min (30min for mini-breads).
Bread is done when toothpick or knife comes out clean.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (179g) | ||
Recipe Makes: 16 | ||
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Calories: 609 | ||
Calories from Fat: 134 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.8g | 20 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 8.8g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 105.8mg | 33 % | |
Sodium 254.8mg | 9 % | |
Potassium 238.7mg | 6 % | |
Total Carbohydrate 106.2g | 31 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 102.4g | ||
Protein 13.7g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 609
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