Breakfast

Summer Squash Bread is for Breakfast.

Summer Squash Bread takes 10 minutes to prepare.

Summer Squash Bread takes 60 minutes to cook.

Summer Squash Bread makes 1 servings.

The ingredients for Summer Squash Bread are:

1 cup Wheat flour, white, all-purpose, enriched, calcium-fortified
2 serving Bob's Red Mill Almond Flour - per 1/4 Cup
.5 cup Applesauce, unsweetened
1 large Egg, fresh, whole, raw
1 cup Granulated Sugar
18 tsp Splenda
1 tsp Cinnamon, ground
.5 tsp Nutmeg, ground
1.5 cup Squash - Yellow and Zucchini
1.5 tsp Baking Powder
.5 cup Oats, Quaker (1 cup dry oats)

Here is how you make Summer Squash Bread:

Set oven to 325 and grease a loaf pan. Combine flours and baking powder. Set aside.Grate the squash. Combine the egg, sugar, Splenda, applesauce, cinnamon, nutmeg, and grated squash. Stir in the flour mixture and stir only enough to combine. Pour into the prepared pan, sprinkle the oats on top. Bake for 55-60 minutes. Serving Size: Makes 12 servings Number of Servings: 1Recipe submitted by SparkPeople user BLUECABIN.

The nutritional information for Summer Squash Bread is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 1,855.3

• Total Fat: 37.9 g
• Cholesterol: 186.0 mg
• Sodium: 826.2 mg
• Total Carbs: 369.9 g
• Dietary Fiber: 18.3 g
• Protein: 38.8 g

The dietary needs meet for Summer Squash Bread is Low Carb