This savory herb and cheddar squash bread is a warm hug for your taste buds! Packed with delicious squash, fresh herbs, and melty cheddar cheese, it’s perfect for any meal.
I love how this bread makes my kitchen smell amazing while it bakes. A slice of this with butter is pure perfection! You’ll want to share, but you might not want to! 😄
Key Ingredients & Substitutions
All-purpose flour: Essential for structure, but if you’re looking to make it gluten-free, try a 1-to-1 gluten-free flour blend. I also enjoy adding a bit of oat flour for extra nutrition.
Whole wheat flour: This adds a hearty texture and flavor! If you don’t have it, you can replace it with more all-purpose flour, but you might miss that nuttiness.
Cheddar cheese: I love sharp cheddar for its bold flavor. Feel free to substitute with Monterey Jack or Gouda for a different taste. You could even use a dairy-free cheese if you’re vegan.
Squash: Butternut squash is my favorite, but zucchini or pumpkin works too! Just be sure to drain excess moisture if using zucchini to keep the bread from getting soggy.
Fresh herbs: If you don’t have fresh thyme or rosemary, Italian seasoning is a good alternative. I sometimes mix in a bit of sage for a lovely earthy taste as well.
How Do I Ensure My Bread Is Moist and Fluffy?
The key to a moist and fluffy squash bread is balancing wet and dry ingredients and not overmixing. Follow these tips:
- Make sure your squash is well-mashed and free of water by cooking it properly.
- Combine wet and dry ingredients gently. Overmixing can lead to dense bread.
- Check your oven temperature with a thermometer. Baking at the right temperature is crucial!
Lastly, enjoy the scent of your delicious bread while it bakes. This is as important as the bread itself! A warm loaf from the oven is like a little piece of home. 😊
How to Make Savory Herb and Cheddar Squash Bread
Ingredients You’ll Need:
- For the Bread:
- 1 ½ cups all-purpose flour
- 1 cup whole wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp dried thyme (or 1 tbsp fresh thyme, chopped)
- 1 tsp dried rosemary, crushed (or 1 tbsp fresh rosemary, chopped)
- ½ tsp black pepper
- 1 cup shredded cheddar cheese (sharp or mild, as preferred)
- 1 cup cooked and mashed squash (such as butternut or acorn squash, cooled)
- 2 large eggs
- ⅓ cup olive oil or melted butter
- ⅓ cup milk (dairy or unsweetened plant milk)
- 2 tbsp fresh parsley, chopped (optional)
- 1 garlic clove, minced (optional, for extra savory flavor)
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prepare and 50-60 minutes to bake. After baking, let the bread cool for 10-15 minutes before slicing—so you’ll want to set aside a little over an hour to enjoy this delightful treat from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare the Loaf Pan:
First, preheat your oven to 350°F (175°C). While the oven is heating, grease a 9×5-inch loaf pan or line it with parchment paper. This will make it easier to remove the bread once it’s baked.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, dried thyme, rosemary, and black pepper. This is the base of your bread!
3. Add Cheese:
Stir in the shredded cheddar cheese, making sure it’s well combined with the flour mixture. Set this bowl aside for the moment.
4. Combine the Wet Ingredients:
In a separate bowl, whisk together the eggs until they’re lightly beaten. Add the cooked and mashed squash, olive oil or melted butter, milk, minced garlic (if you’re using it), and fresh parsley. Mix everything until well combined.
5. Combine Wet and Dry Mixtures:
Now, pour the wet ingredients into the dry ingredients. Stir gently just until everything is combined. Be careful not to overmix; the batter should be thick, but it’s okay if there are a few small pockets of flour. This will help keep the bread light!
6. Transfer to the Pan:
Transfer the batter to your prepared loaf pan. Use a spatula to smooth the top for even baking.
7. Bake:
Place the loaf pan in the preheated oven and bake for about 50 to 60 minutes. The bread is done when a toothpick inserted into the center comes out clean. Your kitchen will smell wonderful at this point!
8. Cool Before Slicing:
Once baked, remove the bread from the oven and let it cool in the pan for 10-15 minutes. Then, carefully transfer it to a wire rack to cool completely. This cooling process helps it set up nicely.
9. Serve and Enjoy:
Slice the bread once it’s cooled and serve it warm or at room temperature. It’s delightful with butter, cream cheese, or as a side with soups and salads. Enjoy every cheesy, savory bite!
Happy baking—let that flavor shine through! 😊
FAQ for Savory Herb and Cheddar Squash Bread
Can I Use Different Types of Squash?
Absolutely! Butternut squash is great, but you can also use acorn squash, pumpkin, or even zucchini. Just make sure to drain excess moisture from zucchini to avoid soggy bread.
What If I Don’t Have Fresh Herbs?
No problem! You can substitute dried herbs for fresh ones. Generally, use one-third of the dried herb amount compared to fresh, so for this recipe, try 1 tsp of dried thyme and 1 tsp of dried rosemary.
How Do I Store Leftover Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can freeze the slices wrapped in plastic wrap and then placed in a freezer bag for up to 3 months. Just thaw and reheat when you’re ready to enjoy!
Can I Make This Recipe Vegan?
Yes! You can replace the eggs with flax eggs (1 tbsp flaxseed meal mixed with 2.5 tbsp water per egg, rested for 5 minutes) and use plant-based milk and dairy-free cheese. The flavor will still be delicious!
