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Spaghetti Bread

Apple Cinnamon Squash Quick Bread Recipe

Posted on October 5, 2021February 27, 2022 by Jen

Spaghetti Bread…A new twist on an American Classic

A Bit of History:

Did you ever wonder why American cooks bake zucchini into bread? It seems strange to cook an apple cinnamon squash quick bread recipe. Nevertheless, in the Middle Ages cooks routinely baked root vegetables like zucchini, sweet potatoes, and carrots into a pudding-like dessert. Hundreds of years later, two important historical events occurred that launched zucchini bread into mainstream American cooking. In 1740, a housewife discovered pearlash, a chemical leavening agent. She added ashes containing pearlash (potassium carbonate) to her dough and noted how it lifted and lightened the batter. Prior to this event, cooks relied on yeast for baked items. Pearlash forms by soaking plant or wood ashes from the fireplace in water and baking in a kiln to remove impurities. The residual white powder is potassium carbonate, which allows dough to rise without waiting hours for yeast activation. Cooks could now craft quick breads!

During WWII, people expressed their patriotism by planting victory gardens. Popular choices included zucchini and squash, which grew well in American gardens. Squash plants thrived and cooks searched for creative recipes to utilize a plentiful harvest. Zucchini bread seemed to be the answer and coincidentally, the same reason why I came up with this version of a healthy squash quick bread!

About the Recipe: Squash Quick Bread Recipe

My latest CSA box from Legare Farms contained a large spaghetti squash. Unfortunately in my family, I am the only one who will eat pasta crafted from spaghetti squash. Like most mothers, I am constantly searching for ways to increase my children’s vegetable variety intake, especially if they don’t even realize it. Since, spaghetti squash provides a great source of fiber, vitamin C, manganese, and vitamin B6, it became the perfect choice to incorporate into my apple cinnamon spaghetti squash quick bread.

Thankfully, spaghetti squash does not require peeling simply roast and shred. A whole spaghetti squash will yield enough strands for approximately 3-4 bread loaves. This easy, healthy recipe quickly comes together in four steps; roast and shred, whisk, blend, and bake!


Whole Spaghetti Squash
How to Bake Spaghetti Squash

Left: whole spaghetti squash before roasting. Right: after roasting scoop out seeds and shred interior with a fork.

How to Bake Spaghetti Squash

Roasted Whole Spaghetti Squash

The easy way to roast a whole spaghetti squash.
Print Recipe Pin Recipe
Prep Time 0 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr
Course Breakfast, Main Course, Pasta
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 whole spaghetti squash

Instructions
 

  • Heat oven to 375 degrees F.
  • Using a serrated knife, carefully poke 12-15 holes all around the spaghetti squash. This will prevent it from exploding in your oven while roasting.
  • Place whole spaghetti squash on a tray or baking dish and roast in the oven for 45 minutes-1 hour. I like to rotate the squash once about half way through the roasting time. The squash is cooked when you can easily pierce it with a fork.
  • Remove from oven and carefully slice in half lengthwise.
  • Once cool enough to handle, scoop out the seeds and discard or save for another use.
  • Use a fork to shred the inside of the squash to spaghetti like strands.
  • Store the "spaghetti" in refrigerator if not using right away.
Keyword baked spaghetti squash, easy baked spaghetti squash, easy roasted spaghetti squash, roasted whole spaghetti squash
Spaghetti Bread

Dry Ingredients, Wet Ingredients, Bread Pan with batter, Baked Spaghetti Squash Quick Bread


Whisk dry ingredients together in one bowl and process wet ingredients in a blender. Combine wet and dry mixtures, pour into bread or muffin pans, and bake. My family loves to drizzle whipped maple syrup on top. Other serving suggestions include; honey, butter, apple butter, or pear butter. This recipe also works well as muffins by reducing bake time to 15-18 minutes.

Spaghetti Bread muffins
Spaghetti Bread

Apple Cinnamon Spaghetti Squash Quick Bread

A delicious twist on a breakfast favorite. Apples, cinnamon, cloves, walnuts, maple syrup and spaghetti squash blend together for a sweet, healthy, kid approved bread. Perfect for breakfast and snacks. Freezes well.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 45 minutes mins
Total Time 55 minutes mins
Course Breakfast, Snack
Cuisine American
Servings 12 slices

Equipment

  • Blender

Ingredients
  

Wet Ingredients

  • 1/3 cup apple sauce or apple butter
  • 1/2 cup oat milk or non-dairy milk of choice
  • 1 1/2 cups cooked spaghetti squash*
  • 1/4 cup maple syrup

Dry Ingredients

  • 1 cup flour
  • 1/2 cup rolled oats
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp nutmeg
  • 2/3 cup brown sugar
  • 2/3 cup chopped walnuts or pecans divided

Instructions
 

Wet Ingredients

  • Blend all wet ingredients together until smooth.

Dry Ingredients

  • Whisk together all dry ingredients, reserving 1/3 cup chopped walnuts to sprinkle on top.
  • Pour wet ingredients into bowl with dry ingredients and stir to combine.
  • Lightly spray a bread pan with olive oil.
  • Pour batter into bread pan.
  • Sprinkle remaining 1/3 cup of chopped walnuts on top.
  • Bake at 375 degrees F for approximately 55-60 minutes.

Notes

*See my recipe for how to bake spaghetti squash
 
Keyword a twist on zucchini bread, healthy breakfast bread apple cinnamon spaghetti squash, kid approved healthy breakfast bread apple cinnamon spaghetti squash, kid friendly healthy breakfast bread apple cinnamon spaghetti squash, oil free healthy breakfast bread recipe plant based, oil free healthy breakfast bread recipe vegan, plant based apple cinnamon spaghetti squash bread, spaghetti squash bread, ultratruffle spaghetti bread, vegan apple cinnamon spaghetti squash bread
Strawberry Mint Basil Cucumber Salad

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Recipe Rating




Slow Food, Less Effort, 1 Ingredient at a Time

Are you striving to make a lifestyle change or looking to discover plant-focused recipes the whole family will love?

My name is Jen. I am a wife, mom, and a pharmacist. I love to cook for my family, hike, run, and read about history. I enjoy eating fresh, seasonal, locally available produce. In addition to endurance trail runs and long bike rides, I will happily set out on foraging hikes for mushrooms and truffles.

Waiting for the seasons to change, fruits to ripen, vegetables to mature, or truffles to reach their peak (7-11 years) is an endurance sport in itself.  Nonetheless, the time and effort spent is well worth crossing that finish line and enjoying a delicious, healthy meal.

I always say the slower you run, the more you enjoy the trail. Food is the same. Cooking together in the kitchen with freshly harvested fruits and vegetables is all about taking life slower and enjoying the process and experience. Plant-based, healthy food for the whole family with less effort, so you can slow down and enjoy life!

Disclaimer: This website is for sharing recipes and cooking techniques that I use in my kitchen. It is not intended as medical advice. Ingredient information is for general knowledge only. Please consult your physician for medical questions and concerns regarding your personal health.

All rights reserved. Copyright pending. Recipes/photographs may not be copied and/or re-posted as an original work without express written consent by website owner.

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