Print
Jalapeño Summer Squash Quick Bread | Magnolia Days

Jalapeño Summer Squash Quick Bread

Bring on the sweet heat with this Jalapeño Summer Squash Quick Bread. It's filled with garden-fresh flavors of vegetables and peppers.
Course Bread
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 1 loaf
Author Renee

Ingredients

  • 1 1/3 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 2 eggs
  • 3/4 cup granulated sugar
  • 1/3 cup vegetable oil
  • 1/3 cup sour cream
  • 1 3/4 cups shredded summer squash aka yellow squash
  • 2 or 3 jalapeño peppers about 1/4 cup, seeded and chopped

Instructions

  1. Preheat oven to 350°F. Lightly grease and flour an 8 1/2- X 4 1/2- X 3-inch loaf pan.
  2. Whisk together flour, baking powder, baking soda, salt, and cumin in a large bowl.
  3. Whisk together eggs, sugar, oil, and sour cream in a medium bowl. Stir in shredded squash and jalapeño peppers.
  4. Add wet ingredients to dry ingredients and stir to combine until just moistened.
  5. Spread batter evenly in prepared pan. Bake for 1 hour or until a toothpick or cake tester inserted in the center comes out clean.
  6. Cool bread in the pan for 10 minutes. Remove bread from pan and cool completely on a wire rack.

Recipe Notes

Bring on the sweet heat with this Jalapeño Summer Squash Quick Bread. It's filled with garden-fresh flavors of vegetables and peppers.