Savory Dill Squash Bread

Prep: 20 Min, Bake: 30 Min, Oven: 350° F, Makes: 1 Loaf (16 Servings)

1 ½ cups All Purpose Flour

1 teaspoon Lawry’s Garlic Pepper

1 tablespoon of Fresh Dill (De-Stemmed)... See More

½ teaspoon baking soda

½ teaspoon salt

¼ teaspoon baking powder

1 beaten egg

1 cup sugar

1 cup shredded, unpeeled squash (use oversized squash and remove seeds prior to shredding and set aside)

¼ cup cooking oil



1.Grease the bottom and ½ inch up sides of an 8x4x2-inch loaf pan; set aside. In a medium bowl combine the flour, garlic pepper, dill, baking soda, salt, and baking powder. Make a well in center of flour mixture; set aside.



2.In another medium bowl combine egg, oil, sugar, and squash. Add squash mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Spoon batter into prepared pan.



3.Bake in a 350° oven for 30 min or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. At this time, cover the loaf with the Roasted Squash Seed Butter Glaze. After glaze is completely absorbed remove loaf from pan and wrap in aluminum foil until ready to serve. (May be eaten after cooled or let set overnight to allow flavors to increase).