This Herb and Cheddar Squash Bread is a warm and cozy treat, packed with the goodness of squash and the yummy taste of cheddar cheese. It smells amazing while baking!
I love how the herbs give it a special flavor that makes every slice exciting. It’s perfect for breakfast or a snack. Trust me, you’ll want to eat it all in one sitting! 😋
Key Ingredients & Substitutions
All-purpose flour: This is the foundation of your bread. If you want a gluten-free option, use gluten-free all-purpose flour. Just check that it has a blend of starches and flours for best results.
Squash: Butternut squash is my go-to for its sweet flavor, but you can use zucchini as well. Just make sure to drain it well if it’s watery. Sweet potatoes also work great if you’re looking for something a bit different.
Cheddar cheese: Sharp cheddar gives a nice kick, but feel free to use mild cheddar or even mozzarella for a creamier texture. For a dairy-free option, try shredded vegan cheese!
Fresh herbs: Dried herbs work fine, but if you have fresh thyme and rosemary, use those for a more vibrant flavor. You can also switch it up with other herbs like basil or oregano depending on your taste.
How Do You Ensure Your Bread is Fluffy and Not Dense?
A common concern with quick breads like this is ending up with a dense loaf. Here’s how to keep your Herb and Cheddar Squash Bread light and airy:
- Don’t overmix the batter. Just stir until the ingredients are combined—lumps are okay!
- Make sure your baking powder and baking soda are fresh. Old leavening agents can result in flat bread.
- Measure your flour properly. Spoon it into the measuring cup and level off with a knife instead of packing it down.
- Let the batter rest for a few minutes before baking. This can help with the rise!
How to Make Herb and Cheddar Squash Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme, chopped)
- 1 teaspoon dried rosemary, crushed
Wet Ingredients:
- 1 cup cooked and mashed squash (such as butternut or zucchini squash, drained if watery)
- 2 large eggs
- 1/3 cup vegetable oil or melted butter
- 1/4 cup milk or buttermilk
Additional Ingredients:
- 1 cup shredded cheddar cheese (sharp or mild, your preference)
- 2 tablespoons chopped fresh parsley (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, and about 50-60 minutes to bake. Plus, you should let the bread cool for about 10 minutes before slicing. So, in total, set aside about 1 hour and 30 minutes to enjoy this delicious bread!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
First, preheat your oven to 350°F (175°C). While that’s heating up, grease and flour a 9×5-inch loaf pan to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, thyme, and rosemary. This mix will be the base of your bread.
3. Add the Cheese:
Now, stir the shredded cheddar cheese into the dry mixture until it’s evenly coated to prevent it from sinking during baking.
4. Combine the Wet Ingredients:
In another bowl, beat the eggs together with the oil (or melted butter), milk, and cooked mashed squash. Mix until everything is well combined.
5. Combine the Wet and Dry Mixtures:
Pour the wet ingredients into the dry ones and gently stir just until everything is mixed together. Remember, don’t overmix—some lumps are completely okay!
6. Add Fresh Herbs:
If you’re using fresh parsley, fold it in now for an extra burst of flavor.
7. Transfer to the Loaf Pan:
Pour the batter into your prepared loaf pan and smooth the top with a spatula or the back of a spoon.
8. Bake the Bread:
Place the loaf pan in the oven and bake for about 50-60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when the bread is done.
9. Cool and Enjoy:
Once baked, let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy warm with butter or your favorite spread!
Don’t be surprised if it disappears quickly – it’s that good! Enjoy your homemade Herb and Cheddar Squash Bread!
FAQs for Herb and Cheddar Squash Bread
Can I Use Different Types of Squash?
Absolutely! While butternut squash is a fan favorite, you can also use zucchini, acorn squash, or even pumpkin. Just make sure to drain any excess moisture to keep the bread from becoming soggy.
Can I Substitute the Cheese?
Yes! Feel free to experiment with different cheeses like Monterey Jack, gouda, or even a spicy pepper jack for a kick. Vegan cheese can also be used if you’re looking for a dairy-free alternative!
How Should I Store Leftovers?
Store leftover bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly and freeze for up to 3 months. Just let it thaw at room temperature before enjoying!
Can I Make This Recipe Ahead of Time?
Definitely! You can prepare the batter a day in advance and store it in the refrigerator. Just be sure to stir it again before pouring it into the loaf pan and baking it. The flavors will enhance overnight!
