Squash Bread

squash bread

Feeding our kids with something healthier like vegetables and fruits is usually a fight scenario at homes and is such a hopeless mom’s mission to accomplish. Moms, like I, do some crazy ideas just to nosh my 3 year old son, Colby, with peas, broccoli or anything green like a spoon pretends to be an airplane to land on his tongue or hide bits of carrots under rice. Although lately, Colby seems to liken vegetables bit by bit each day – really takes a lot of patience until our kids adjust with the taste of vegetables.

I know how difficult it is for moms, specially to those who are working 9 hours a day, to prepare such a good meal for the family after getting stressed and tired from work. Then, frustration arrives when our kids would just take a bite or two. Good thing I learned that some cheatings are to be done like serving macaroni and cheese with grated carrots or add minced lettuce to sandwiches or boiling potatoes poured with sweet creamy sauce.

Moms can also bake quick breads with vegetables and fruits like bananas, carrots, lemon, oranges, cheese, corn, potatoes and many more. A quick bread with vegetable I baked lately is the Squash Bread that I brought for Schareen’s 10th birthday. I believe banana, potato and carrot breads are widespread recipe. And I presume that only few heard of Squash Bread. Yeah, Squash bread for me is one of the best quick bread recipes I discovered. The texture is softer than other quick breads, truly a kid-friendlier taste and absolutely a healthy snack. In our country, squash is commonly used for Pinakbet and Okoy that most kids do not enjoy. Squash is very rich in vitamins C and B1, fiber and potassium and which are helpful for preventing cancer, heart disease and diabetes. I teamed the Squash Bread with pineapples and peanut butter to add sweetness and tang to the bread.

2 pcs. egg
1 cup brown sugar
1 tsp. vanilla
1/4 cup vegetable oil
1/4 cup crushed pineapple with syrup
1 cup squash, shredded
1/4 cup peanut butter
1 1/2 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 cup chopped nuts (optional)

Preheat oven to 325 degrees F.
In a large bowl, combine eggs, sugar, vanilla, oil, pineapple syrup, squash and peanut butter.
Mix until smooth.
In a medium bowl, combine cinnamon, flour, baking powder and baking soda.
Gradually, add the dry mixture to the squash mixture. Stir to combine.
Add peanuts if using.
Pour batter into a pan.
Bake for 20-25 minutes or until toothpick comes out clean.

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