This Herb and Cheddar Squash Bread is a cozy treat packed with flavor. It combines sweet squash with sharp cheddar and fresh herbs, making each bite a delightful mix of tastes!
I love to have a slice warm with butter—it’s like a hug for your taste buds! It’s perfect for breakfast or as a side with soup. You can trust me; it doesn’t last long in my kitchen! 😄
Key Ingredients & Substitutions
Flours: I use a mix of all-purpose and whole wheat flours for a nice texture. If you’re gluten-free, try using a gluten-free all-purpose flour instead, but make sure it has a binding agent like xanthan gum.
Cheddar Cheese: Sharp cheddar gives fantastic flavor. If you want a milder taste, use mild cheddar. For a twist, feel free to swap in gouda or pepper jack for something different!
Squash: Zucchini is a great choice, but you can also use yellow squash. If you don’t have either, consider grated carrots for a sweet touch, just be sure to adjust moisture levels.
Oil: Olive oil adds richness. You can use vegetable or coconut oil if that’s what you have on hand. If you want to keep it lighter, unsweetened applesauce can also work!
Buttermilk: If you don’t have buttermilk, mix regular milk with lemon juice or vinegar and let it sit for a few minutes. This gives a similar tangy flavor to your bread!
How Do I Ensure My Bread Doesn’t Get Too Dense?
To keep your Herb and Cheddar Squash Bread light and fluffy, there are a few techniques to follow:
- Measure Accurately: Use the spoon-and-level method for flour to avoid packing it too tightly in the measuring cup, which can lead to dense bread.
- Mix Gently: When combining wet and dry ingredients, fold them together lightly until just combined. Overmixing can make the bread tough.
- Check Stringiness: Your squash should be well-drained before adding to the mix to prevent excess moisture, which can weigh the bread down.
- Watch Baking Time: Every oven is different, so start checking for doneness a few minutes early. The bread should be golden and a toothpick inserted should come out clean.
Following these tips will help you achieve a delightful loaf every time!
How to Make Herb and Cheddar Squash Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
- 1 teaspoon dried rosemary, crushed (or 1 tablespoon fresh, chopped)
Additions:
- 1 cup shredded sharp cheddar cheese
- 1 ½ cups grated squash (yellow or zucchini), well-drained
Wet Ingredients:
- 2 large eggs
- ½ cup olive oil (or vegetable oil)
- ½ cup buttermilk (or milk with 1 tablespoon lemon juice, let sit 5 minutes)
- 2 tablespoons honey or maple syrup (optional, for slight sweetness)
- 2 cloves garlic, minced (optional for extra flavor)
- Freshly ground black pepper, to taste
Time Needed:
This recipe takes about 15 minutes to prepare and 50-60 minutes to bake, totaling roughly 1 hour and 15 minutes. After baking, allow the bread to cool for 10 minutes before serving. It’s the perfect cozy project for a nice afternoon!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal later. This will help your bread come out easily after baking!
2. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, thyme, and rosemary. Make sure everything is well combined. This helps the bread to rise evenly and gives it a great herbal flavor!
3. Combine the Cheese and Squash:
Next, stir in the shredded cheddar cheese and grated squash into the dry mix. This will add a wonderful savory flavor and moisture to your bread.
4. Mix the Wet Ingredients:
In a separate bowl, beat the eggs. Then add in the olive oil, buttermilk (or milk with lemon juice), honey or maple syrup (if using), and minced garlic. Mix everything together until well blended.
5. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together using a spatula until just combined. Be careful not to overmix; we want a tender bread!
6. Season and Pour into the Pan:
Season the mixture with freshly ground black pepper to taste. Then, pour the batter into your prepared loaf pan and smooth the top with a spatula.
7. Bake the Bread:
Place the loaf pan in the preheated oven and bake for about 50-60 minutes. To check if it’s done, insert a toothpick into the center. If it comes out clean, your bread is ready!
8. Cool and Serve:
Once baked, let the bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. This helps maintain its texture!
9. Enjoy!
Serve your Herb and Cheddar Squash Bread warm or at room temperature. It’s delicious on its own or with a bit of butter spread on top. Perfect for brunch, dinner, or a snack anytime!
This bread is savory, moist, and full of flavors. You’re going to love it!
Frequently Asked Questions (FAQ) About Herb and Cheddar Squash Bread
Can I Use Different Types of Squash?
Absolutely! This recipe works well with both zucchini and yellow squash. If you’re in a pinch, you can also use grated carrots for a sweeter flavor. Just remember to drain them well to prevent excess moisture in the bread!
How Do I Store Leftovers?
Store any leftover bread in an airtight container at room temperature for up to 3 days. You can also wrap it tightly in plastic wrap or foil and refrigerate it for up to a week. For longer storage, consider freezing slices in a freezer-safe bag for up to 3 months. Just thaw and toast when ready to enjoy!
Can I Substitute the Cheese?
Yes! If you want to switch things up, you can use a different type of cheese like gouda, mozzarella, or even a spicy pepper jack. Just ensure the cheese is grated to blend well with the batter!
Is It Possible to Make This Recipe Vegan?
Yes! To make a vegan version, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use plant-based milk in place of buttermilk. Make sure to use vegan cheese as well for a completely plant-based bread.
