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

5 5

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

5 5

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.

5 5

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.