Reviewed: Jun. 18, 2011

This bread is delicious! We had more squash than we could eat, and this was a great way to enjoy our home grown squash!

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Reviewer:

melissa1435

Cooking Level: Intermediate

Reviewed: May 30, 2011

Yummy! Didn't change a thing. Think I'll try in two loaf pans next time.

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1 user found this review helpful

Reviewer:

StaceyH

Cooking Level: Intermediate

Home Town: Snellville, Georgia, USA

Living In: Gainesville, Georgia, USA

Reviewed: May 26, 2011

Bland, bland, bland. Missing salt, maybe? Followed the recipe exactly, but turned out to be a heavy, dense practically tasteless bread. Tried the second batch (made another two loaves) adding less nutmeg and more cinnamon and vanilla. Still BLAND! Going back to my favorite Moms Zucchini recipe from this site. That bread is incredible. Very disappointing as I had high hopes for a great yellow squash bread. :(

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Reviewer:

Give_God_Praise!

Cooking Level: Intermediate

Reviewed: May 8, 2011

Loved it! I added chocolate chips and ground flaxseed as well. Kids ate it up!

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Reviewer:

Karen

Reviewed: Jan. 30, 2011

very thick. not my cup of tea

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Reviewer:

meganmalefic

Cooking Level: Intermediate

Reviewed: Jan. 20, 2011

I had made a squash soup that I was not excited with, so I quickly turned it into this bread, which was wonderful! I cut the sugar in half (just used one cup) and it was plenty sweet!

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Reviewer:

kissthecook

Reviewed: Nov. 4, 2010

I use nutmeg and less cinnamon. This bread is outstanding. What a great way to use up Summer Squash from my garden. I always use applesauce in lieu of most of the oil. So much healthier.

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Reviewer:

Susan Kazma

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

Living In: Conklin, Michigan, USA

Reviewed: Oct. 28, 2010

I divided the recipe into 10 servings instead of 16, and added the seeds from one medium pomegranate. I also cut the sugar way down and added a dash of honey and used only melted butter. Oh so yummy!

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Reviewer:

courtney

Reviewed: Oct. 27, 2010

This was a wonderful way to use up the squash in the garden. Soft and almost sweet bread.

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3 users found this review helpful

Reviewer:

firefly63

Cooking Level: Expert

Home Town: Toledo, Illinois, USA

Reviewed: Oct. 24, 2010

I made several modifications in making this recipe-cut the sugar to 1 1/2 c, using half white and half brown sugar, I also used 1/2 whole wheat flour and 1/2 AP Flour as well as using 1/2 unsweetened apple sauce in place of 1/2 the oil (all attempts at making the recipe a bit healthier!) I wish that I would have cut the nutmeg down to 1tsp, as it was a bit overpowering, and I like nutmeg! Next time I may add a 1/2 tsp of salt or so, just seemed like something was missing. I never made the recipe 'as is', so my rating is for the final product after the modifications!

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7 users found this review helpful