Shhh! Don’t Tell Them It’s Squash Bread

My grandmother, bless her heart, was the queen of sneaky vegetables. She could hide zucchini in chocolate cake, spinach in smoothies, and, most famously, squash in bread. I remember one particular Thanksgiving when, as a picky eater, I vehemently refused to try anything “green.” She just smiled, cut me a thick slice of this golden-hued bread, and said, “Just try it, darling. It’s my special tea bread.” I devoured it, oblivious to the fact that I was happily eating squash. The secret? It was delicious! And that’s a memory I hold dear, one that makes this recipe all the more special to me.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 50-55 minutes
• Total Time: 1 hour 5 minutes
• Servings: 16
• Yield: 2 loaves
• Dietary Type: Vegetarian

Ingredients

• 1 (18 ounce) package yellow cake mix (2 layer size mix)
• 1 (3 1/2 ounce) package vanilla instant pudding mix (4 serving size)
• 4 large eggs
• 1/4 cup canola oil
• 3 cups grated crookneck yellow squash, unpeeled
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup chopped nuts (optional)

Equipment Needed

• Large mixing bowl
• Electric mixer
• Two 9×5 inch loaf pans
• Measuring cups and spoons
• Grater
• Cake tester or toothpick
• Cooling racks

Instructions

1. Begin by preheating your oven to 350°F (175°C). Ensure the oven rack is positioned in the center for even baking.
2. Prepare your loaf pans. Generously grease the insides of two 9×5 inch loaf pans with butter or cooking spray. Then, lightly flour the pans, tapping out any excess. This will prevent the bread from sticking and ensure easy removal.
3. In a large mixing bowl, combine all the ingredients: the yellow cake mix, vanilla instant pudding mix, eggs, canola oil, grated crookneck yellow squash, ground cinnamon, and salt.
4. Using an electric mixer, blend all the ingredients together for 4 minutes. Start on low speed to prevent splattering, then gradually increase to medium speed. Scrape down the sides of the bowl occasionally to ensure everything is well incorporated. The batter should be smooth and relatively thick.
5. If desired, gently fold in the chopped nuts (pecans or walnuts work particularly well) into the batter. Distribute them evenly.
6. Divide the batter evenly between the two prepared loaf pans. Spread the batter to the edges of the pans to ensure even baking.
7. Place the loaf pans in the preheated oven and bake for approximately 50-55 minutes.
8. To check for doneness, insert a cake tester or toothpick into the center of one of the loaves. If it comes out clean, with no wet batter clinging to it, the bread is done. Another indicator is when the edges of the bread start to pull away slightly from the sides of the pan.
9. Once baked, remove the loaf pans from the oven and let them cool in the pans for 15 minutes. This allows the bread to firm up slightly and prevents it from breaking when you remove it.
10. After 15 minutes, carefully invert the loaves onto cooling racks to cool completely. Make sure the racks are positioned over a surface that can catch any crumbs.
11. Allow the bread to cool completely before slicing and serving.

Expert Tips & Tricks

• Don’t overmix: Overmixing the batter can result in a tough bread. Mix just until the ingredients are combined.
• Grate the squash finely: Finely grated squash will incorporate more easily into the batter and be less noticeable in the final product (perfect for tricking those picky eaters!). Use the small holes on your grater.
• Adjust baking time: Ovens vary, so keep an eye on the bread while it’s baking. If it starts to brown too quickly, tent the pans loosely with foil.
• Add a glaze: For extra sweetness and flavor, consider adding a simple glaze. Whisk together powdered sugar with a little milk or lemon juice and drizzle over the cooled bread.
• Toast the nuts: Toasting the nuts before adding them to the batter will enhance their flavor and add a pleasant crunch. Toast them in a dry skillet over medium heat until fragrant, or in the oven at 350°F for 5-7 minutes.
• Make it ahead: This bread can be made a day or two in advance. Wrap it tightly in plastic wrap or store it in an airtight container.

Serving & Storage Suggestions

This Shhh! Don’t Tell Them It’s Squash Bread is delicious served warm or at room temperature. A pat of butter or a dollop of cream cheese complements the flavor beautifully. It’s perfect for breakfast, brunch, afternoon tea, or as a sweet treat after dinner.

To store leftovers, wrap the bread tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for up to 3 days, in the refrigerator for up to a week, or in the freezer for up to 3 months. To reheat, wrap a slice in foil and warm it in the oven or toaster oven. You can also microwave it for a few seconds, but be careful not to overheat it, or it will become tough. Freezing is ideal for long-term storage, allowing you to enjoy the fruits (or rather, vegetables!) of your labor for months to come.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	214.3 kcal	N/A
Calories from Fat	N/A	35%
Total Fat	8.4 g	12%
Saturated Fat	1.2 g	6%
Cholesterol	47.1 mg	15%
Sodium	390.1 mg	16%
Total Carbohydrate	31.9 g	10%
Dietary Fiber	0.7 g	2%
Sugars	20.5 g	N/A
Protein	3.2 g	6%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spice it up: Add a pinch of nutmeg, ginger, or cloves to the batter for a warmer, spicier flavor.
• Chocolate chips: Fold in chocolate chips (milk, dark, or white) for a chocolatey twist.
• Cream cheese swirl: Before baking, swirl a mixture of softened cream cheese, sugar, and vanilla extract into the batter for a decadent treat.
• Lemon zest: Add the zest of one lemon to the batter for a bright, citrusy flavor.
• Gluten-free: Use a gluten-free cake mix and gluten-free pudding mix. You may need to add a little extra liquid to the batter to compensate for the dryness of the gluten-free ingredients.
• Dairy-free: Use a dairy-free cake mix, pudding mix, and non-dairy milk (such as almond milk or soy milk).
• Other vegetables: Try using grated zucchini or carrots instead of squash.

FAQs (Frequently Asked Questions)

Q: Can I use frozen squash for this recipe?
A: Yes, but be sure to thaw it completely and squeeze out any excess moisture before grating it. This will prevent the bread from becoming soggy.

Q: Can I reduce the amount of sugar in this recipe?
A: Because this recipe uses a cake mix, reducing the sugar significantly may affect the texture and rise of the bread. However, you can try using a “light” cake mix or reducing the amount of sugar in the glaze, if you choose to add one.

Q: My bread is browning too quickly. What should I do?
A: Tent the loaf pans loosely with foil to prevent the tops from burning. This will allow the bread to continue baking evenly without browning excessively.

Q: Can I make this recipe in a different size pan?
A: Yes, you can use a single 9×13 inch pan, but the baking time will need to be adjusted. Start checking for doneness after about 45 minutes. You can also make muffins; the baking time will be significantly shorter, around 18-20 minutes.

Q: Can I omit the nuts?
A: Absolutely! The nuts are optional. If you prefer, you can leave them out altogether or substitute them with other additions, such as dried cranberries or raisins.

Final Thoughts

So, there you have it – my not-so-secret recipe for Shhh! Don’t Tell Them It’s Squash Bread. I encourage you to give it a try, especially if you have some picky eaters in your life. It’s a fun and delicious way to sneak in some extra vegetables without anyone being the wiser. And who knows, maybe you’ll even create a new family tradition, just like my grandmother did. Don’t be afraid to experiment with different variations and substitutions to make it your own. And most importantly, have fun in the kitchen! I’d love to hear your feedback and see your creations. Happy baking!