This Savory Herb and Cheddar Squash Bread is a warm and comforting treat. With delicious cheddar cheese and fragrant herbs mixed into soft squash, it’s perfect for any meal!
When I bake this bread, my kitchen smells amazing! It pairs so well with soup or just buttered on its own. You might want to hide some for later; it’s that good! 😄
Key Ingredients & Substitutions
All-Purpose Flour: This gives the bread its structure. If you’re looking for a gluten-free option, try a 1:1 gluten-free flour blend.
Whole Wheat Flour: It adds a nuttier flavor. You can swap it out for more all-purpose flour if you prefer a lighter texture.
Cheddar Cheese: I love using sharp cheddar for its bold flavor. If you’re looking for a milder taste, go for medium cheddar. For a fun twist, try adding pepper jack for some spice!
Squash: Butternut squash is my favorite for its sweetness, but acorn squash works well too. If you’re in a pinch, canned pumpkin puree can also be a good substitute.
Olive Oil or Melted Butter: Both add great moisture. If you want to reduce calories or keep it lighter, you can use applesauce in place of some of the oil.
How Do I Make Sure My Bread Doesn’t Sink in the Middle?
A common concern when baking bread is having it rise properly. To prevent sinking, there are a few tips to consider:
- Coat the cheese in the flour mixture before mixing in the wet ingredients. This helps keep it suspended in the batter.
- Avoid overmixing the batter. Mix until just combined; lumps are fine. Overmixing can lead to a denser loaf.
- Ensure your oven is preheated properly, and avoid opening the door while baking to maintain a consistent temperature.
These steps should help you achieve a beautifully risen loaf without any sinking!
How to Make Savory Herb and Cheddar Squash Bread
Ingredients You’ll Need:
For the Bread:
- 1 ½ cups all-purpose flour
- 1 ½ cups whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 ½ teaspoons dried rosemary (crushed)
- 1 ½ teaspoons dried thyme
- ¼ teaspoon freshly ground black pepper
- 1 ½ cups grated cheddar cheese (sharp or extra sharp)
- 1 ½ cups cooked and mashed squash (butternut or acorn squash recommended)
- 3 large eggs
- ¼ cup olive oil or melted butter
- ¾ cup milk (whole or 2%)
- 2 tablespoons honey or maple syrup (optional, to balance savory notes)
How Much Time Will You Need?
This recipe requires about 20 minutes for prep and 50 to 60 minutes for baking. Just a little patience as the delicious aroma fills your kitchen, and soon you’ll have a lovely loaf ready to enjoy!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). While it’s warming up, grease and flour a 9×5-inch loaf pan or line it with parchment paper. This will help your bread slide out easily once it’s baked.
2. Mixing Dry Ingredients:
In a large bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, kosher salt, garlic powder, crushed rosemary, thyme, and black pepper. Whisk everything together until it’s smooth and well blended.
3. Adding the Cheese:
Next, gently stir in the grated cheddar cheese into the flour mixture. This step is important as it helps keep the cheese evenly distributed throughout the bread, preventing it from sinking to the bottom while baking.
4. Preparing the Wet Ingredients:
In a separate bowl, crack the eggs and whisk them. Then add the cooked and mashed squash, olive oil (or melted butter), milk, and honey or maple syrup (if using). Mix everything together until well combined and creamy.
5. Combining Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently stir them together just until combined. Remember, it’s okay if there are a few lumps; overmixing can make the bread dense!
6. Baking the Bread:
Now, transfer your batter into the prepared loaf pan, smoothing the top with a spatula. Pop it into the oven and bake for about 50 to 60 minutes. To check if it’s done, insert a toothpick into the center—the bread is ready when it comes out clean.
7. Cooling and Serving:
Once baked, take the bread out of the oven and let it cool in the pan for about 10 minutes. Carefully remove it from the pan and place it on a wire rack to cool completely. You can slice and serve it warm or at room temperature. It’s fantastic on its own, spread with butter, or paired with your favorite soup or salad!
Enjoy your savory, herby, cheesy squash bread! It’s sure to be a hit at your dinner table or as a delightful snack any time of the day!
FAQ for Savory Herb and Cheddar Squash Bread
Can I Use Fresh Squash Instead of Cooked?
Yes, you can use fresh squash! Simply peel, cube, and steam or boil the squash until tender (about 15-20 minutes), then mash it before adding it to the batter. This will maintain the moistness and flavor of your bread!
Can I Substitute Another Cheese for Cheddar?
Absolutely! While cheddar gives a great flavor, you can use other cheeses like Gruyère, mozzarella, or even feta for a unique taste. Just keep in mind that this may alter the bread’s texture slightly.
How Should I Store Leftovers?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the bread. Just wrap it tightly in plastic wrap and foil, and it will last for about 2-3 months. Thaw in the fridge or at room temperature when ready to enjoy!
Can I Add Other Ingredients Like Vegetables or Nuts?
Definitely! Feel free to get creative. Chopped sun-dried tomatoes, spinach, or nuts like walnuts or pecans can add delicious flavors and textures. Just be cautious with the total volume to maintain the bread’s structure.
