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Spicy Summer Squash Pecan Bread:
About the Recipes You can really have fun with this recipe. Decide what vegetable you want to use, the spices you like, and your favorite nuts. Moist vegetables may need more baking time. Let all those creative juices flow.
My Version 1:
Our summer squash bread had bits of yellow squash and green zucchini mixed with a sweet cinnamon nutmeg flavor. It was filled with chopped pecans and drizzled with a bright lemon glaze.
Spicy Summer Squash Pecan Bread: I made these substitutions:
I decided to use an 8-inch loaf pan.
Veggie: 1/2 cup (each) shredded yellow squash and green zucchini.
Spices: 1 teaspoon cinnamon and 1/4 teaspoon nutmeg
Nuts: 1/2 cup chopped pecans.
Topping 2 Tbsp. chopped pecans sprinkled on top
I drizzled it with Lemon Glaze since it was a sweet bread.
Italian Sweet Tomato Pesto Bread
My Version 2:
The tomato pesto bread smelled heavenly while it baked. Tiny chunks of soft tomatoes dotted the lightly seasoned basil Italian round almond bread. It was perfect to serve with our supper that night.
Italian Sweet Tomato Pesto Bread: I made these substitutions:
I decided to use a 9-inch greased round cake pan
Veggie:1 cup chopped fresh tomatoes, peeled, seeded, hard core removed
Spices: 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg
I wanted to use basil, so I decided to add pesto in place of the oil.
Oil: 1/2 cup prepared basil pesto in place of oil.
Nuts: 1/2 cup chopped almonds
Topping: 1 Tbsp. chopped almonds mixed with 1 Tbsp. grated Parmesan cheese
pdf for Copy of Recipe – “Make It Your Way” Quick Bread
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