Reviewer:

Reviewed: Nov. 4, 2012

I came to this recipe in an unusual way. I was given 2 fairly large spaghetti squash. I found a recipe on AR called Sweet and Easy Spaghetti Squash. I cooked it per the directions, only realizing halfway thru the process that, although I saw the recipe called for brown sugar it wasn't listed in the ingredients list and the quantity wasn't noted. I added some brown sugar, just guessing at an amount. On removing the squash from the oven I tasted it and it was bitter and not at all what I expected. I added more brown sugar and chopped up 2 apples I had on hand and baked for additional time. Still not good. I refrigerated overnight and had a flash of inspiration to use the squash/apple combination in a quick bread. That was what brought me to this recipe. I only used 1 cup of sugar since it already had brown sugar in it. I cut the oil to a quarter of a cup since other reviewers suggested that. Added a half cup applesauce, a half cup Greek yogurt and chopped pecans. I made a streusel topping before baking and baked in 1 9 x 5 pan and 1 8 x 4 pan. Wow, it turned out great and I was able to salvage the failed spaghetti squash and apple dish! Additional note: the spaghetti squash recipe has since been corrected if you are curious to look that one up, the brown sugar is now listed in the ingredients. So, I guess I am really not reviewing this recipe per se since I changed it so much, but it does show how versatile the recipe can be.

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Reviewer:

KathleenO

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Centennial, Colorado, USA

Reviewed: Sep. 20, 2012

Made muffins instead of bread for an on the go snack and school lunches. Was a tiny bit short on squash so I grated about 1/2 cup of apple to make up the difference. Used whole wheat flour for 1/3 of the total flour amount called for and the rest all purpose. Used all applesauce instead of oil and reduced nutmeg by 1/2 tsp. sprinkled a bit of brown sugar on top before baking at recommended temp for 20-25 minutes. Totally fantastic - everyone loved them!

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Reviewer:

Christine03

Reviewed: Sep. 6, 2012

This bread was perfect AS IS. It's very light, moist and fluffy - not too sweet and I didn't think the nutmeg was overpowering at all as some reviewers thought. The only change that I made was that I baked it in 2 loaf pans and increased the baking time to 55 minutes. My kids, husband and mom LOVED it! Delicious!

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Reviewer:

ambeigh1

Cooking Level: Expert

Home Town: Cadillac, Michigan, USA

Living In: Tacoma, Washington, USA

Reviewed: Sep. 3, 2012

We love this bread. It's so moist and a great way to use up squash! I use butternut squash out of garden, and I roast the squash first and scoop out the insides. I usually use two squashes (about 2 1/2 cups of squash). I also cut the sugar back to 2 cups (1 cup white; 1 cup brown), but I use 1 cup oil as per the recipe. I've tried substituting with butter, but it makes the bread heavier. I've also used half oil/half applesauce, but that makes the bread not hold together as well (it's doable, however, if you want to cut fat). I use 2 t. cinnamon and only 1 t. nutmeg, or the nutmeg flavor is overwhelming. I bake mine in the 9x13 pan at 350 for 40 minutes. It's very good with milk for breakfast!

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Reviewer:

DANIELA92

Cooking Level: Expert

Reviewed: Sep. 1, 2012

I used summer squash and zucchini?. It was an easy recipe that turned out really well.

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Reviewer:

Deb Mac

Reviewed: Jul. 22, 2012

When I first tasted this recipe, I thought the nutmeg flavor was too strong. Then the more I tried it the more I liked it. I tried another recipe that didn't have any nutmeg and used 1 tsp of baking soda and no baking powder. I have to say that this recipe was much better! I now love it and will make it again.

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Reviewer:

Emma

Reviewed: Jun. 25, 2012

Salt is what this is missing, I think. Next time I'll try adding about a teaspoon of salt, which is what my favorite zucchini bread recipe calls for. I might also cut the nutmeg in half. I think this is pretty good though, especially hot out of the oven!

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Reviewer:

jenjenn711

Reviewed: Jun. 18, 2012

This is the same as my zucchini bread recipe, just changing squashes. I wondered if somebody had tried this with summer squash and now, since my friend gave me some, I'm going to try it too. You can make any bread with this... strawberry, cranberry, banana, winter squash, pumpkin... just trade out the yellow squash for whatever.

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