Total Time
1hr 35mins
Prep 30 mins
Cook 1 hr 5 mins

My mom's recipe. Good during the summertime squash season. Freezes well.

Ingredients Nutrition


  1. In a mixing bowl, add the first 8 ingredients; stir to combine; set aside.
  2. In a large mixing bowl, add the eggs, sugar, oil, sour cream, and preserves; stir to combine.
  3. Add in shredded squash; stir to combine.
  4. Gradually add in dry ingredients, stir well.
  5. Pour mixture into a greased and floured 8 1/2 x 4 1/2-inch loafpan.
  6. Bake at 350 degrees for 1 hour, 5 minutes or until pick comes out clean.
  7. Cool for 10 minutes in the pan; turn out onto a wire rack and let cool completely.
Most Helpful

For a somewhat more healthy version, substitute applesauce for oil and greek yogurt for sour cream. This turned out great!

Silkster June 11, 2013

Amazing taste with all the spices. Didn't have apricot preserves so I used strawberry and it worked out great -- moist and delicious. Now I'm not as upset about the prolific production of my one squash plant.

Caryltoo July 13, 2011

Very moist and delicious. I had previously made zucchini bread, but never squash bread ... and I'm glad to have a recipe for it now for extra squash from the garden. I might add raisins or nuts to the recipe next time. Also, I only baked it for 55 minutes. A keeper.

lmkga June 28, 2009