This Easy Herb and Cheddar Squash Bread is a tasty treat filled with flavor! The mix of fresh herbs and sharp cheddar cheese makes it perfect for any snack or meal.
Honestly, I love how the savory aroma fills my kitchen while it bakes. This bread stays moist and is great with soup or just warm with butter. Yum!
Key Ingredients & Substitutions
Squash: For this recipe, butternut or yellow squash works best due to their natural sweetness. If you don’t have squash, pumpkin puree can be a great substitute, just keep in mind it will change the flavor a bit.
Cheddar Cheese: Sharp cheddar adds a nice kick! If you’re looking for a change, try using a blend of cheeses like Monterey Jack for a creamier texture or even feta for something tangy.
Herbs: Dried thyme and rosemary give it a flavorful boost. You can use any dried herbs, but if you have fresh ones, definitely opt for those! They add more aroma and taste.
Flour: All-purpose flour is standard, but feel free to experiment with whole wheat flour. It makes the bread heartier. You can even use gluten-free flour blends if you need to avoid gluten.
How Do You Ensure the Bread Stays Moist and Fluffy?
The key to a moist and fluffy squash bread is not overmixing the batter. Once you combine the wet and dry ingredients, mix just until there are no more flour pockets. Overmixing activates the gluten in the flour, making the bread dense. Here are the steps:
- Combine wet ingredients until smooth before adding to dry ingredients.
- Gently fold wet and dry together; stop mixing as soon as it seems evenly combined.
- If you do use the optional garlic and parsley, add these last for an extra gentle fold.
Letting the bread cool before slicing helps maintain its moisture too. Enjoy your baking!
Easy Herb and Cheddar Squash Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme, finely chopped)
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, finely chopped)
Wet Ingredients:
- 1 cup cooked and mashed squash (butternut or yellow squash works well)
- 2 large eggs
- 1/3 cup vegetable oil or melted butter
- 1/4 cup milk
Mix-Ins:
- 1/2 cup shredded sharp cheddar cheese
- 2 tablespoons fresh parsley, chopped (optional)
- 1 small garlic clove, minced (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and approximately 45 to 55 minutes to bake. Plus, you’ll want to let it cool for about 10 minutes before slicing. In total, you’re looking at under 1.5 hours for this delicious bread!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or you can line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a large bowl, combine the all-purpose flour, baking powder, baking soda, salt, black pepper, thyme, and rosemary. Whisk everything together until it’s well mixed. This helps to evenly distribute the leavening agents and spices.
3. Prepare the Wet Ingredients:
In another bowl, beat the eggs well. Add the vegetable oil (or melted butter), milk, and the mashed squash to the eggs. Stir everything together until it’s smooth and blended.
4. Combine Wet and Dry Ingredients:
Now, gently pour the wet mixture into the dry ingredients. Stir until just combined. Be careful not to overmix; some lumps are perfectly fine!
5. Add Cheddar and Other Mix-Ins:
Next, fold in the shredded cheddar cheese. If you’re using garlic and parsley, gently fold them in now. These add even more flavor to your bread!
6. Pour and Spread the Batter:
Pour the batter into your prepared loaf pan. Use a spatula to spread it evenly, ensuring it’s nice and smooth on top.
7. Bake the Bread:
Slide the pan into the preheated oven and bake for 45 to 55 minutes. To check if it’s done, insert a toothpick into the center – it should come out clean when the bread is ready.
8. Cool and Slice:
Once baked, allow the bread to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This helps to keep it fluffy!
9. Serve and Enjoy:
Slice the bread and enjoy it warm or at room temperature. It pairs wonderfully with soups, salads, or simply with a pat of butter.
Your savory herb and cheddar squash bread is ready to impress! Enjoy every moist, cheesy bite!
FAQ for Easy Herb and Cheddar Squash Bread
Can I Use Frozen Squash for This Recipe?
Absolutely! Thaw the frozen squash first before mashing it. You can either leave it in the fridge overnight or thaw it in the microwave. Just make sure to drain any excess water to maintain the right consistency in your batter!
How Should I Store Leftover Bread?
Store any leftover squash bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to 3 months. Just make sure to wrap it tightly in plastic wrap and then foil before freezing.
Can I Add Other Ingredients to the Bread?
Yes! Feel free to get creative! You can add ingredients such as chopped sun-dried tomatoes, bell peppers, or even cooked bacon for added flavor. Just keep in mind that additional ingredients may change the moisture levels, so you might need to adjust the ingredients slightly.
What Can I Serve with This Bread?
This delicious bread pairs wonderfully with soups, salads, or as a side dish for grilled meats. You can also enjoy it on its own, toasted with a bit of butter, or alongside your favorite cheese board!
