This Herb and Cheddar Squash Bread is the perfect blend of savory herbs and cheesy goodness, tucked in a soft, golden loaf. It’s a delightful twist on traditional bread!
Making this bread is a joy! I love how the warm smell fills my kitchen, making it hard to wait for it to cool before slicing. Seriously, who can resist warm bread with a bit of butter? 😋
Key Ingredients & Substitutions
Flour: The combo of all-purpose and whole wheat flour gives great texture. If you prefer gluten-free, try using a 1:1 gluten-free flour blend. I like to keep some whole wheat for a nuttier taste.
Cheddar Cheese: Sharp cheddar adds a punch of flavor! If you want something milder, use Monterey Jack or mozzarella. For a dairy-free option, look for vegan cheese alternatives.
Squash: Butternut squash is my go-to for its sweetness and texture. You could also use pumpkin if that’s easier to find. Frozen mashed squash works well too; just make sure to thaw it first.
Greek Yogurt: This adds moisture and protein. You can use sour cream or plain yogurt as a substitute if needed. I’ve tried it with both, and they work just fine!
How Do I Ensure My Bread Stays Moist and Fluffy?
Getting the right texture in your bread is all about mixing and baking time. Avoid overmixing the batter—just fold it until the dry and wet ingredients are combined. This helps keep it light and fluffy.
- Mix your dry ingredients first to distribute the baking powder and herbs evenly.
- Add the wet ingredients gently; don’t go wild with the mixing. A few lumps are okay!
- Check the bread a few minutes before the end time. You want it just done, so it stays moist inside.
Let the bread cool before slicing; it helps it set and stay non-crumbly!
How to Make Herb and Cheddar Squash Bread
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon dried thyme (or mixed Italian herbs)
- 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon black pepper
Wet Ingredients:
- 1 1/2 cups cooked and mashed squash (butternut or acorn squash works well)
- 2 large eggs
- 1/2 cup plain Greek yogurt (or sour cream)
- 1/4 cup olive oil or melted butter
- 2 tablespoons honey or maple syrup
- 1/4 cup milk (adjust if batter is too thick)
Cheese:
- 1 cup shredded cheddar cheese (sharp or mild)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and around 50-60 minutes to bake. Make sure to allow some extra time for cooling before you slice into that delicious bread!
Step-by-Step Instructions:
1. Preheat and Prepare the Oven:
Start by preheating your oven to 350°F (175°C). While it’s warming up, grease a 9×5 inch loaf pan or line it with parchment paper to prevent sticking. We want to ensure that beautiful bread comes out easily!
2. Mix the Dry Ingredients:
In a large bowl, take the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, thyme, rosemary, and black pepper. Use a whisk to mix everything together until it’s well combined. This step is key for even flavor!
3. Add the Cheese:
Gently stir in the shredded cheddar cheese to the flour mixture. Make sure it gets evenly distributed so you have cheesy goodness in every bite.
4. Combine the Wet Ingredients:
In another bowl, mix the mashed squash, eggs, Greek yogurt, olive oil, honey (or maple syrup), and milk. Stir well until everything is nice and smooth. This is where the magic happens!
5. Combine Wet and Dry Mixtures:
Now, pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together until just combined. Remember, it’s okay if there are a few lumps—this prevents overmixing and keeps the bread tender.
6. Pour into the Pan:
Transfer the batter into your prepared loaf pan, spreading it evenly. Make sure it’s well distributed so it bakes uniformly.
7. Bake the Bread:
Pop the loaf into your preheated oven and bake for about 50-60 minutes. Check it by inserting a toothpick into the center—it should come out clean when it’s done. Your kitchen will smell fantastic during this time!
8. Cooling Time:
Once it’s baked to perfection, let the bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before you slice into it. Patience pays off!
9. Serve and Enjoy:
Enjoy your warm, delicious Herb and Cheddar Squash Bread! It’s perfect with a pat of butter or as a side alongside your favorite soup.
Make sure to share with others—this delightful loaf is meant to be enjoyed!
FAQ for Herb and Cheddar Squash Bread
Can I Use Fresh Squash Instead of Cooked?
Yes, you can! If you’re using fresh squash, you’ll need to cook it first. Simply peel, chop, and steam or roast the squash until tender, then mash it before adding it to the recipe.
Can I Substitute the Cheddar Cheese?
Absolutely! You can substitute cheddar with any cheese you prefer, such as Monterey Jack, Gouda, or even a dairy-free cheese if you’re looking for a vegan option. Just make sure it’s shredded to mix well into the batter!
How to Store Leftovers?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Just thaw and warm it up when you’re ready to enjoy again!
Can I Add Other Ingredients like Nuts or Herbs?
Definitely! Feel free to mix in some nuts for added texture, or throw in different herbs for a unique flavor. Just keep the balance in mind and make sure not to overload the batter!
