This Povitica or “nut roll” is a national Croatian and Slovenian bread that is filled with a walnut spread and tightly rolled to create the beautiful swirls you see on the inside!

If you are a bread connoisseur then on top of this Povitica recipe you must also try my Easy Rustic Olive Bread, Lemon Poppy Seed Summer Squash Bread, and Honey and Herb Bread!

You guys, this bread is addictive! I first tried this while visiting friends in Kansas City. If you live close or ever visit, you have to go to Strawberry Hill. They have been there since 1903 and bake authentic Povitica of all flavors! Once I tried this, I knew that I needed to create a recipe for it. The bread is soft and fluffy, with a crisp outer shell, and the filling is sweet and melts in your mouth with each bite.

One thing I am trying to do more is make bread! I love eating bread (I mean come on who doesn’t) but I want to be better at making it from scratch. If you are wanting to as well I would recommend trying my Pan de Agua recipe first because it’s a great starter bread. However if you’re feeling ambitious then give this Povitica recipe a go!

How to make Povitica

Assemble your ingredients. For exact amounts see the recipe card below.

In a small bowl, whisk together the warm water, ½ teaspoon of sugar and yeast and set aside for 5 minutes until it is foamy.

Then, in a medium or small saucepan, heat the milk to just below boiling, about 3-5 minutes, be sure to stir occasionally. Then set aside to cool.

After the warm milk has cooled, whisk in the melted butter, 3 Tablespoons of sugar, and salt.

Next, add in the egg, vanilla, and yeast mixture to the milk mixture and whisk together.

In a large bowl of a stand mixer with a dough hook, add in the flour.

Pour the wet ingredients into the bowl with the flour and mix with the dough hook until it forms a smooth ball of dough.

Next, place the dough on a lightly floured surface and shape into a ball.

Then place the dough into a lightly oiled bowl and cover with a warm tea towel for 1 hour and 30 minutes to allow the dough to rise.

While the dough is rising you can make the walnut filling. In the bowl of a food processor or blender add in the milk and butter and pulse together until mixed well.

Next, add in the walnuts, sugar, salt and cinnamon and pulse together until everything is combined.

Then, add in the vanilla and egg yolk and pulse until the filling has combined well together. Keep at room temperature until it is ready to be spread onto the dough.

Next, spray a 9×5 loaf pan with nonstick cooking spray and set aside.

Roll the dough out to roughly 20” x 8” rectangle. Be sure the dough isn’t too thin so that you can add the filling and roll without issue.

Spread the filling over the rolled out dough leaving half an inch all the way around bare.

Roll the long side of the dough as tightly as possible, as if you were creating a rope.

Then, gently stretch out the rope so that it fits in your loaf pan in an S shape.

Next, cover the loaf pan with a warm damp towel and let sit in a warm place for 15 minutes. At the same time preheat your oven to 350 degrees Fahrenheit.

Bake for 15 minutes at 350 degrees, then lower the oven temperature to 300 degrees Fahrenheit and bake for another 45 minutes.

After 30 minutes of cooking (15 at 350 and 15 at 300) if you are seeing the loaf starting to turn brown, cover with aluminum foil for the remainder of the baking time.

Remove the pan from the oven, and allow it to cool for 30 minutes. (You can tap it and it should sound hollow which means it’s done).

Finally slice and enjoy!

One important tip before making this dish

Bread making can be finicky but here is a tip that should help ease the process and have your Povitica come out beautifully!

Tightly roll

Baking and I have a love hate relationship. But one of the biggest things that can go wrong in this recipe is too much air between the layers when rolling. There is going to be some air, it just happens, but when it is time to roll the dough to create those swirls, be sure to roll as tightly as you can. This will create more internal swirls and lessen the amount of air in between the layers.

Storage Information

You can store this bread in an airtight container on your counter for 3-5 days. In your fridge for up to 1 week, or you can even freeze this Povitica for up to 2 weeks. Be sure to allow this recipe to thaw to room temperature before serving.

More Bread Recipes to love:

• Easy Brazilian Cheese Bread (Pão de Queijo)
• Savory Irish Soda Bread
• Indian Naan Bread
• Classic Rosemary Focaccia
• Spiced Pear and Pistachio Bread
• Rosemary and Red Onion Focaccia

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Authentic Povitica Recipe

This Povitica or "nut roll" is a national Slovenian bread that is filled with a walnut spread and tightly rolled to create the beautiful swirls you see on the inside!

Course Breads

Cuisine European

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Resting Time 2 hours hours

Servings 12 servings

Calories 272kcal

Author Linda

Equipment

• KitchenAid Stand Mixer
• Cuisinart DLC-2ABC Mini Prep Plus Food Processor Brushed Chrome and Nickel

Ingredients

For the Dough

• 2 tsp active dry yeast
• 1/2 tsp granulated sugar
• 2 Tbsp warm water
• 1/2 cup whole milk
• 3 Tbsp granulated sugar
• 3/4 tsp salt
• 1 Tbsp butter melted
• 1 egg
• 1/4 tsp vanilla extract
• 2 1/4 cups all-purpose flour

For the Filling

• 1/4 cup butter melted
• 1/4 cup whole milk
• 1 3/4 cups walnuts
• 1/2 cup granulated sugar
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1 egg yolk
• 1/2 tsp vanilla extract

Instructions

• In a small bowl, whisk together the warm water, ½ teaspoon of sugar and yeast and set aside for 5 minutes until it is foamy.
• Then, in a medium saucepan, heat the milk to just below boiling, about 3-5 minutes, stirring occasionally. Then set aside to cool.
• After the milk has cooled, whisk in the melted butter, 3 Tablespoons of sugar, and salt.
• Next, add in the egg, vanilla, and yeast to the milk mixture and whisk together.
• In a large bowl of a stand mixer with a dough hook, add in the flour.
• Pour the wet ingredients into the bowl with the flour and mix with the dough hook until it forms a smooth ball of dough.
• Next, place the dough on a lightly floured surface and shape into a ball.
• Then place the dough into a lightly oiled bowl and cover with a warm tea towel for 1 hour and 30 minutes to allow the dough to rise.
• While the dough is rising you can make the filling. In a food processor or blender add in the milk and butter and pulse together until mixed well.
• Next, add in the walnuts, sugar, salt and cinnamon and pulse together until everything is combined.
• Then, add in the vanilla and egg yolk and pulse until the filling has combined well together. Keep at room temperature until it is ready to be spread onto the dough.
• Next, spray a 9×5 loaf pan with non-stick cooking spray and set aside.
• Roll the dough out to roughly 20” x 8” in size. Be sure the dough isn't too thin so that you can add the filling and roll without issue.
• Spread the filling over the rolled out dough leaving half an inch all the way around bare.
• Roll the long side of the dough as tightly as possible, as if you were creating a rope.
• Then, gently stretch out the rope so that it fits in your loaf pan in an S shape.
• Next, cover the loaf pan with a warm damp towel and let sit in a warm place for 15 minutes. At the same time preheat your oven to 350 degrees Fahrenheit.
• Bake for 15 minutes at 350 degrees, then lower the oven temperature to 300 degrees Fahrenheit and bake for another 45 minutes.
• After 30 minutes of cooking (15 at 350 and 15 at 300) if you are seeing the loaf starting to turn brown, cover with aluminum foil for the remainder of the baking time.
• Remove the pan from the oven, and allow it to cool for 30 minutes. (You can tap it and it should sound hollow which means it’s done).
• Finally slice and enjoy!

Video

Nutrition

Serving: 1serving | Calories: 272kcal | Carbohydrates: 34g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 32mg | Sodium: 214mg | Potassium: 158mg | Fiber: 2g | Sugar: 13g | Vitamin A: 80IU | Vitamin C: 0.2mg | Calcium: 52mg | Iron: 2mg

This Pan de Agua recipe, the ‘water bread’, is a staple in Latin American kitchens. Revel in its fluffy texture and satisfying density – an effortlessly simple bread that promises to be the easiest loaf you’ll ever bake!

Recipe Ingredients

• All-Purpose Flour: This provides the structure and body of the bread.
• Active Dry Yeast: This is the leavening agent that helps the bread puff up and get that lovely, airy interior.
• Salt: It’s crucial for flavor and also helps control yeast fermentation for the perfect rise.

See the recipe card for full information on ingredients and quantities.

How to Make Pan de Agua

Step #1: In a large bowl, dissolve the yeast in hot water and let it sit for 25 minutes, stirring occasionally.

Step #2: Next, add the flour and salt to the yeast mixture.

Step #3: Then, knead the dough for 10 minutes until it reaches an elastic consistency.

Step #4: Cover the bowl with a kitchen towel and let the dough rise for 1 hour and 45 minutes. Then, punch it down and let it rise for another 45 minutes.

Step #5: While it is rising the second time, preheat your oven to 450 degrees Fahrenheit (232 degrees Celsius).

Step #6: After it has risen, shape your dough into a loaf, cut slits in the middle, and bake on a baking sheet for 20 minutes, or until golden brown.

Finally, serve with butter and enjoy!

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Pan de Agua Recipe

This Pan de Agua recipe, the 'water bread', is a staple in Latin American kitchens. Revel in its fluffy texture and satisfying density – an effortlessly simple bread that promises to be the easiest loaf you'll ever bake!

Course Breads

Cuisine Latin American

Diet Dairy Free, Vegan, Vegetarian

Prep Time 35 minutes minutes

Cook Time 20 minutes minutes

Resting Time 2 hours hours 30 minutes minutes

Total Time 3 hours hours 25 minutes minutes

Servings 15 Slices

Calories 137kcal

Author Linda

Ingredients

• 4 1/2 cups all-purpose flour
• 1 1/2 cups water
• 1 Tbsp active dry yeast
• 1 tsp salt

Instructions

• In a large bowl, dissolve the yeast in hot water and let it sit for 25 minutes, stirring occasionally.
• Next, add the flour and salt to the yeast mixture.
• Then, knead the dough for 10 minutes until it reaches an elastic consistency.
• Cover the bowl with a kitchen towel and let the dough rise for 1 hour and 45 minutes. Then, punch it down and let it rise for another 45 minutes.
• While it is rising the second time, preheat your oven to 450 degrees Fahrenheit (232 degrees Celsius).
• After it has risen, shape your dough into a loaf, cut slits in the middle, and bake on a baking sheet for 20 minutes, or until golden brown. Finally, serve with butter and enjoy!

Video

Notes

Storage Info:

To keep Pan de Agua fresh, store it at room temperature, wrapped in a cloth inside a plastic bag for two days. For extended storage, freeze the sliced bread wrapped in plastic and then in foil for up to three months. To warm up a whole loaf of bread or slices, heat them in an oven preheated to 350°F (about 175°C); it should take roughly 10-15 minutes.

Nutrition

Serving: 1Slice | Calories: 137kcal | Carbohydrates: 29g | Protein: 4g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 157mg | Potassium: 43mg | Fiber: 1g | Sugar: 0.1g | Vitamin C: 0.001mg | Calcium: 7mg | Iron: 2mg

This easy Brazilian Cheese Bread recipe, also known as (Pão de Queijo), is light and fluffy, packed with cheesy goodness. Ready in just 25 minutes, this bread will keep you coming back for more!

Recipe Ingredients

• Tapioca Flour (Polvilho Doce): Gives the Brazilian Cheese Bread the melt-in-your-mouth texture.
• Milk: Adds moisture and helps to bind the dough, contributing to the bread’s tender crumb.
• Cheese: Both sharp cheddar and parmesan are used for their strong flavors, which infuse the bread with a rich, cheesy taste.
• Olive Oil: Provides fat for a tender texture and also contributes to the bread’s rich flavor profile.

See the recipe card for full information on ingredients and quantities.

How to Make Brazilian Cheese Bread

Step #1: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).

Step #2: Grease the mini muffin pan with olive oil.

Step #3: Place all the ingredients into a blender. Pulse until the batter is smooth, using a spatula as needed to scrape the sides of the blender for thorough mixing.

Step #4: Pour the batter into the mini-muffin pan, filling each cup up to about ⅛ inch from the top.

Step #5: Bake at 400 degrees Fahrenheit (200 degrees Celsius) for 15 to 20 minutes, or until the bread is puffy and lightly browned.

Step #6: Remove it from the oven and let the bread cool on a rack for a few minutes. Enjoy while the chewy cheese bread is warm.

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Brazilian Cheese Bread Recipe

This easy Brazilian Cheese Bread recipe, also known as (Pão de Queijo), is light and fluffy, packed with cheesy goodness. Ready in just 25 minutes, this bread will keep you coming back for more!

Course Breads

Cuisine Brazilian

Diet Gluten Free, Vegetarian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Additional Time 5 minutes minutes

Total Time 25 minutes minutes

Servings 16 Servings

Calories 101kcal

Author Linda

Equipment

• Finely Ground Tapioca Flour
• High Powered Blender
• Non-Stick Mini Muffin Pan & Mini Cupcake Pan

Ingredients

• 1 1/2 cups tapioca flour
• 2/3 cup milk
• 1/4 cup sharp cheddar cheese
• 1/4 cup parmesan cheese
• 1/3 cup extra virgin olive oil
• 1 large egg at room temperature
• 1 teaspoon salt

Instructions

• Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
• Grease the mini muffin pan with olive oil.
• Place all the ingredients into a blender. Pulse until the batter is smooth, using a spatula as needed to scrape the sides of the blender for thorough mixing.
• Pour the batter into the mini-muffin pan, filling each cup up to about ⅛ inch from the top.
• Bake at 400 degrees Fahrenheit (200 degrees Celsius) for 15 to 20 minutes, or until the bread is puffy and lightly browned.
• Remove it from the oven and let the bread cool on a rack for a few minutes. Enjoy while the chewy cheese bread is warm.

Video

Notes

Storage Info:

Store Brazilian Cheese Bread (Pão de Queijo) in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to 3 months in a sealed bag. Reheat in the oven at 350°F (175°C) until warm and toasty. Microwaving can also work but may not maintain the original texture. Reheat by placing on a parchment-lined baking sheet in an oven preheated to 350°F (175°C) until warm and crispy, about 10-15 minutes.

Nutrition

Serving: 1serving | Calories: 101kcal | Carbohydrates: 10g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 14mg | Sodium: 190mg | Potassium: 24mg | Sugar: 1g | Vitamin A: 61IU | Calcium: 45mg | Iron: 0.2mg

This Classic Rosemary Focaccia Bread recipe is easy to make and delicious with fresh rosemary, olive oil and course sea salt.

Last weekend we planned a nice Italian meal and I wanted to have some healthy Italian bread to eat.

I decided to bake my  Classic Rosemary Focaccia recipe.

This classic focaccia recipe couldn’t be easier.

Everything goes into the mixer for an initial mix with the mixing paddle.

When the ingredients are all mixed, then you swap out the paddle for the dough hook and let the dough hook do the work for you.

When you are making this, don’t leave your mixer unattended while it is kneading the dough.

It can actually hop off your counter and onto the floor.

And to make it safer, make sure your mixer has at least a few feet of space to hop around on.

Making this bread requires very little work, as long as you have a little time to kill, because it takes an hour and a half to rise).

Make sure you put it in a large bowl to rise as it will at least double in volume.

Here is before rising.

Here is after rising, I think I might have needed a larger bowl!

After it has fully risen, gently dump it out onto a baking sheet that you’ve lined with parchment paper and shape it into a flat, rounded, loaf.

Poke holes in it with your fingers to make the little indentations, then drizzle the extra olive oil over the top, brush it to distribute evenly, and finish it with coarse sea salt.

Yes, you do use the amount of olive oil in the recipe and it will fill in the little holes before you bake it, that is just fine.

Bake until golden brown. You can decide how golden you want yours to be.

This bread is so easy to make and so delicious!

It makes a big loaf that will fill a platter.

Give it about 30 minutes to rest before you cut into it or it will go stale very quickly.  Look at that lovely texture!

Make sure to serve with one of these great options: olive oil, olive oil and balsamic vinegar, olive oil and fresh ground black pepper.

This recipe goes great with any Italian food as well.

Pin it, so you don’t forget it!

I decided to update the recipe with some new photos showing more of the process.  Here is the original photo:

Here’s the Recipe!

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Classic Rosemary Focaccia Recipe

This Classic Rosemary Focaccia Bread recipe is easy to make and delicious with fresh rosemary, olive oil and course sea salt.

Course Breads

Cuisine Italian

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Additional Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 1 Loaf, about 20 slices

Calories 123kcal

Author Linda

Equipment

• KitchenAid Stand Mixer

Ingredients

• 1 package of active dry yeast about two heaping teaspoons if you have the kind in a jar
• 4 1/2 cups flour all-purpose is fine, bread flour is better
• 1/4 cup olive oil plus an extra 3 Tbsp. for topping
• 2 tsp. table salt
• 1 tsp. coarse sea salt
• 1 2/3 cups warm water
• 1 tsp. garlic powder
• 1 Tbsp. chopped fresh herbs rosemary is perfect for this recipe, but you could also try oregano or thyme. If you want to use dry herbs, stick with just 1 tsp. for the dough.

Instructions

• Dissolve the yeast in the warm water for about 5 minutes, until it becomes cloudy and bubble. If you have instant yeast, you can skip this step and mix the yeast in with the dry ingredients and then pour in the water and olive oil in step 3 instead of pouring in the yeast mixture and olive oil in step 3.
• Mix the flour, table salt, garlic powder, and fresh or dry herbs in the bowl of a mixer with the paddle attachment.
• With the mixer running on low, pour in the yeast mixture and olive oil until the dough becomes formed and sticky.
• Switch over to the dough hook, and knead on medium to high for about 5 minutes. This is the part where your mixer will jump around on your kitchen counter so proceed with caution.
• Toss a little extra flour around the edges of the bowl and knead for another 5 minutes on low.
• Remove the dough from the mixer bowl and transfer to large bowl that has been oiled. Let it hang out there for about an hour and half until it has doubled in size.
• Preheat the oven to 425 degrees Fahrenheit when the dough has about 15 minutes left to rise.
• Once the dough has fully risen, gently dump it out onto a baking sheet that you’ve lined with parchment paper and shape it into a flat, rounded, loaf.
• Poke holes in it your fingers to make the little indentations, then drizzle the extra olive oil over the top, brush it to distribute evenly, and finish it with coarse sea salt.
• Bake for about 30 minutes until golden brown. Give it about 30 minutes to rest before you cut into it or it will go stale very quickly.
• NOTE: Don’t try serving this without olive oil and vinegar for dipping. That’s just not cool.
  

Nutrition

Serving: 1serving | Calories: 123kcal | Carbohydrates: 22g | Protein: 3g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 352mg | Fiber: 1g

This delicious Lemon Poppy Seed Summer Squash Bread is the best way to use up all those giant yellow squash in the garden! 

If you love this bread, try these recipes: Easy Rustic Olive Bread, Honey and Herb Bread, Povitica Bread, Pan de Agua and Easy Brazilian Cheese Bread.

Summer squash bread sounds kind of weird, doesn’t it?

I grew a garden for the first time this year, and like a total amateur I planted way too many squash and zucchini seeds and when I ended up with THREE plants of each, I didn’t have the heart to thin them back.

Those of you who have grown summer squash and zucchini understand how ridiculous that is. I’m swimming in vegetables over here and quickly running out of ways to use them.  I need more yellow squash recipes!

Since I essentially create recipes for a living, you would think I’d be the perfect person to deal with a huge basket of produce harvested from my garden each morning. Unfortunately, that just isn’t the case.

See, I plan out (most of) my recipes and posts weeks in advance, and I also work on a freelance basis to create recipes for other companies. Regardless of the time of year, or what I have lying around the kitchen, sometimes I’m just too busy working on specific recipes to make use of what’s in front of me.

Last week I came home from a camping trip and found about 10 gigantic yellow squash and zucchini out in the garden, each one roughly the size of a football. These extra-large varieties typically have a firmer texture and larger seeds than the more appropriately-sized specimens sold at the grocery store, so just about the only thing I could think to do was to turn them into yellow squash bread.

Zucchini bread is a given, but what to do with the squash? Uhhhh… how about Lemon Poppy Seed Summer Squash Bread?!

Years ago when I acquired my first stand mixer, I also got the slicer/shredder attachment.

As far as attachments go, it might be the most basic of them all, but it’s one of my very favorites. It’s cheap, effective, easy to clean, and easy to store.

In 10 minutes, I had enough shredded squash and zucchini to bake close to 50 loaves of quick bread. I kept the squash and zucchini separate, and froze it all in 2-cup portions for future use.

This summer lemon squash bread recipe is so darn good, I think it qualifies as a dessert rather than a quick bread. I thought about covering it with icing, but honestly it doesn’t need it. It doesn’t even need to be slathered in butter, which is my natural instinct for zucchini bread.

Go grab those huge squash out of your garden and get ready for a treat!

I’d love for you to keep in touch! You can enter your email address below to get new recipes sent to you. Join me on Facebook and Pinterest!!!

How to Make Yellow Squash Bread

Assemble your ingredients. For exact amounts please see recipe card below.

Preheat the oven to 325 degrees Fahrenheit. Grease or line two loaf pans; set aside.

Place the melted butter, sugar, lemon juice and zest, almond flavor and vanilla extract in a large mixing bowl. Cream together until fluffy and light in color, about 1 to 2 minutes.

Add the eggs one at a time, allowing each egg to fully incorporate into the mixture before adding another.

Evenly sprinkle the salt, baking soda, and baking powder over the top of the mixture. Mix well.

Working in batches, add the flour a ½ cup at a time; mix in entirely between additions. Fold in the squash and poppy seeds. Divide the batter between the prepared loaf pans. Bake for 1 hour, until a toothpick inserted into the middle of the loaf comes out clean.

Serve and enjoy!

Variations

There are several variations you can try with this recipe:

Lemon Glazed Bread

Different Squash: While this recipe uses summer squash, you could also try it with zucchini, butternut squash, or even pumpkin for a different flavor profile.

Add Nuts: Adding in chopped walnuts or pecans can provide a nice crunch and additional flavor.

Different Citrus: You can replace the lemon with other citrus like orange or lime for a unique twist.

Spices: Adding a teaspoon of cinnamon or a bit of nutmeg or clove can give the bread a warm and cozy flavor.

Add Dried Fruits: Try adding some raisins, dried cranberries or apricots for additional sweetness and texture.

Add Chocolate: If you want a sweet treat, fold in some white chocolate chips into the batter before baking.

Cream Cheese Swirl:

For a cream cheese swirl, you need to make a cream cheese filling. Here’s how you can make a basic cream cheese filling for this bread:

Ingredients:

16 ounces of cream cheese, softened
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract

Instructions:

In a medium bowl, mix together the softened cream cheese and sugar until smooth and well combined.

Beat in the egg and vanilla extract until the mixture is creamy.

Then, to create the cream cheese swirl in your Lemon Poppy Seed Summer Squash Bread:

Pour half of the bread batter into each loaf pan.

Spread half of the cream cheese mixture on top into each loaf pan, taking care not to touch the sides of the pan.

Pour the remaining batter over the cream cheese layer, smoothing it out to cover the cream cheese.

Bake as directed in the original recipe, but start checking it at 50 minutes and don’t let the loaf get too brown. To check to see if the bread is done, insert a toothpick or skewer into the bread. If it comes out clean or with a few moist crumbs (but no wet batter), the bread is done. Remember, every oven is different, so the baking times may vary. Keep a close eye on your bread. If the bread starts to get too brown before it’s fully baked, you can lightly cover the top with a piece of aluminum foil to prevent further browning.

The cream cheese layer will bake into the bread, creating a delicious, creamy swirl.

Remember that any additions or substitutions can alter the cooking time slightly, so keep an eye on your bread as it bakes.

Dietary Variations

Making this yellow summer squash recipe suitable for various diets can be done with some adjustments:

Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend. Look for one that substitutes 1:1 for regular flour. King Arthur Flour makes a good one. I’ve also mentioned in the recipe notes that you can use Bob’s Red Mill all-purpose gluten-free flour, and add 1 ½ teaspoons of xanthan gum for structure.

Dairy-Free: Use a dairy-free butter substitute in place of regular butter. Earth Balance or Melt are two good brands. You could also use coconut oil but it may add a slight coconut flavor to the bread.

Vegetarian: The recipe is already vegetarian, as it doesn’t contain any meat, poultry, or fish.

Vegan: To make this recipe vegan, you will need to replace the eggs and butter. For the eggs, you could use a commercial egg replacer, or use flax eggs (1 flax egg = 1 tablespoon ground flax seeds + 3 tablespoons water, let it sit for 5-10 minutes before using). For the butter, use a vegan butter substitute or coconut oil as mentioned above.

Remember, changing ingredients can affect the texture and flavor of the bread, so you may need to experiment a bit to get it just right!

Frequently Asked Questions

Storage Info

If you will be eating the bread in a couple of days, just store it on the counter, double wrapped in plastic wrap. It will keep for up to a week in the refrigerator wrapped in plastic.

You can freeze this bread! To freeze a whole loaf, first, let the loaf cool on a wire rack. Then double wrap the loaf in plastic wrap. Place the wrapped bread in an airtight, freezer-safe plastic bag. Write the date on the bag and then put it in the freezer for up to 3 months.

You can also freeze individual slices by double wrapping them in plastic wrap and putting them in a freezer bag. This makes it easy to heat up an individual slice whenever you want.

Drinks to Pair with this Lemon Summer Squash Bread

This recipe definitely makes me want to sit on a porch with a slice of this bread and a delicious drink to pair it with. Here are the ones I would recommend:

Raspberry and Honeydew Agua Fresca – The perfect Summer Bread with the Perfect Summer Drink!

Boozy Iced Coffee – Perfect to pair for that Summertime afternoon when you need a little bit of caffeine and fun added to the day.

Mango Lassi – A smooth and creamy fruit drink on a warm summer day, need I say more?

More Delicious Recipes to Try:

• Easy Rustic Olive Bread
• Honey and Herb Bread
• Beef Curry with Butternut Squash
• Summer Panzanella Salad
• Moroccan Lentil and Roasted Yellow Pepper Soup

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Lemon Poppy Seed Summer Squash Bread Recipe

Summer Squash Bread is the best way to use up all those giant yellow squash in the garden!

Course Breads

Cuisine North American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 18 servings

Calories 268kcal

Author Linda

Equipment

• KitchenAid Stand Mixer
• KitchenAid RVSA Slicer & Shredder Attachment

Ingredients

• 1 cup melted unsalted butter
• 2 cups granulated sugar
• Juice and zest of 2 small lemons
• 1 teaspoon almond flavor
• 1/2 teaspoon vanilla extract
• 3 large eggs
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3 cups all-purpose flour
• 2 cups grated summer squash
• 1 tablespoon poppy seeds

Instructions

• Preheat the oven to 325 degrees Fahrenheit. Grease or line two loaf pans; set aside.
• Place the melted butter, sugar, lemon juice and zest, almond flavor and vanilla extract in a large mixing bowl. Cream together until fluffy and light in color, about 1 to 2 minutes.
• Add the eggs one at a time, allowing each egg to fully incorporate into the mixture before adding another.
• Evenly sprinkle the salt, baking soda, and baking powder over the top of the mixture. Mix well.
• Working in batches, add the flour a ½ cup at a time; mix in entirely between additions. Fold in the squash and poppy seeds. Divide the batter between the prepared loaf pans. Bake for 1 hour, until a toothpick inserted into the middle of the loaf comes out clean.

Video

Notes

For the shredded squash, just shred and go. You don’t need to save any extra moisture from the squash, but you also don’t want to squeeze it dry or pat it dry either.

You do not need to refrigerate this Lemon Poppy Seed Summer Squash bread, but it will last longer in the fridge than at room temperature. You can keep it in an air-tight container at room temperature for 1-2 days, or refrigerated in an airtight container for 3-5 days.

To make a Gluten Free version, substitute 3 cups of all-purpose gluten-free flour in place of 3 cups of all-purpose regular flour and add 1 ½ teaspoons of xantham gum. Try using Bob’s Red Mill all-purpose gluten-free flour.

If anyone in your family has nut allergies, you can leave out the almond flavoring, and then double the vanilla extract and use 1 teaspoon of vanilla extract instead of ½ teaspoon.

Nutrition

Serving: 1serving | Calories: 268kcal | Carbohydrates: 39g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 215mg | Potassium: 73mg | Fiber: 1g | Sugar: 23g | Vitamin A: 380IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg

Friends and family will love the bold flavors in this fun Cheesy Mexican Cornbread recipe!

You guys. This cornbread.

I can’t even.

The green chiles. The taco seasoning. The cheeeeeeeese.

This is what dreams are made of. Cornbread and beautiful cast iron cookware. *sigh*

I’m obsessed with cast iron and am always excited to add a new piece to my collection.

You don’t *have* to have this special pan to make this recipe, but it sure does make pretty little cornbread triangles. Plus, it makes it super easy to flash freeze them for emergency breakfast snacks. Yep, that’s what my life is like. No shame.

I really, really want to try making a cake with this pan. Wouldn’t it be amazing to have a cake that was already baked into slices!? Someone slap me and tell me I’m crazy.

I’m having so much fun with Mexican recipes this year thanks to my super amazing partnership with Old El Paso. What girl doesn’t need a green chile hook-up? But, for real. I put those things in everything.

The chilies go SO well with the taco seasoning and sweet corn kernels in this recipe. Sweet + Savory makes me a very happy food blogger.

Go forth and make cornbread!

OTHER DELICIOUS MEXICAN RECIPES

Chilaquiles Rojos

Creamy Enchilada Crockpot Vegetarian Chili

Sheet Pan Fajitas

Barbacoa Beef Bowls

Beefy Nacho Casserole

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Cheesy Mexican Cornbread Recipe

Friends and family will love the bold Mexican flavors in this fun cornbread recipe!

Course Breads

Cuisine Mexican

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 20

Calories 143kcal

Author Linda

Ingredients

• 1 1/4 cup cornmeal
• 3/4 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon Old El Paso Taco Seasoning Mix
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/3 cups buttermilk
• 2 eggs lightly beaten
• 1 cup sweet corn kernels
• 1 can 4 oz Old El Paso Chopped Green Chiles
• 1/4 cup unsalted butter melted
• 2 cups shredded cheddar cheese

Instructions

• Place a 12” cast iron skillet in the oven and preheat the temperature to 375°.
• In a large mixing bowl, whisk together the cornmeal, flour, sugar, taco seasoning, baking powder, salt, and baking soda. Pour the buttermilk and beaten eggs into the dry mixture and whisk until just combined. Gently mix in the corn kernels and green chiles.
• Carefully remove the hot skillet from the preheated oven and place on a protected surface. Use a pastry brush to grease the bottom and sides of the skillet with about 1 tablespoon of the melted butter. Stir the rest of the melted butter into the cornbread batter.
• Transfer the batter into the hot skillet and bake for 20-25 minutes, or until a toothpick comes out clean. Immediately top with shredded cheese. Cool for 10 minutes before serving.

Notes

To prepare this recipe with a 9” wedge pan (as pictured), follow the instructions as written and ladle ¼ cup of batter into each of the 8 wedge sections. After baking, top each wedge with about 3 tablespoons of shredded cheese. The above recipe will make about 2 ½ wedge pan batches of cornbread (20 total cakes).

If you like your cheese a little crispy, pop the finished cornbread in the oven and let it sit under the broiler for 30-90 seconds. Keep an eye on it so it doesn’t burn!

Nutrition

Serving: 1serving | Calories: 143kcal | Carbohydrates: 15g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 37mg | Sodium: 332mg | Fiber: 1g | Sugar: 4g

Today’s recipe is sponsored by the wonderful people over at Old El Paso. Thank you for supporting the brands that support The Wanderlust Kitchen!

This Easy Rustic Olive Bread recipe uses salty kalamata olives to add a depth of flavor to this rustic bread recipe!

Why We Love This Olive Bread

• It is so easy to make this olive bread
• Only 7 Ingredients!
• You can make many variations of this bread – see the Variations section below.
• I find homemade bread to be wonderfully luxuriant.
• It is great to share! I adore this Kalamata olive bread recipe and can’t wait to bake a fresh loaf for our friends and family on Easter.

Recipe Ingredients

Kalamata Olives: These salty, tangy, and slightly bitter olives lend the bread a distinct Mediterranean character, adding bursts of flavor and a contrasting texture to the soft crumb of the bread.

Garlic Powder: Adds a mild and slightly spicy garlic flavor to the bread, complementing the richness of the olives and giving depth to the overall taste profile.

See the recipe card for full information on ingredients and quantities.

Variations

Green Olive Bread: Swap the Kalamata olives with pitted, chopped green olives. These have a brighter, more briny flavor compared to Kalamatas.

Black Olive Bread: Swap the Kalamata olives with pitted, chopped black olives. Regular black olives, such as those commonly found in cans, are milder and less salty than Kalamatas.

Rosemary Olive Bread: Add 1-2 tablespoons of finely chopped fresh rosemary to the dough along with the olives. The piney aroma of rosemary complements the salty tang of the olives beautifully.

Cheese and Olive Bread: Incorporate ½ cup of grated Parmesan or crumbled feta cheese into the dough. The saltiness of the cheese will enhance the overall savory flavor of the bread.

Sun-dried Tomato and Olive Bread: Mix in ⅓ cup of chopped sun-dried tomatoes (drained if oil-packed) when adding the olives. The sweet and tart taste of sun-dried tomatoes pairs well with the olives and adds more Mediterranean flair to the bread.

How to Make Olive Bread

Here are all the steps to make this easy, homemade olive bread recipe.

Step #1: Stir together the yeast, flour, warm water, salt, garlic powder, and olive oil in the bowl of a stand mixer. Use a spatula to roughly combine the ingredients. Let rest for 15 minutes to activate the yeast.

Step #2: Fold in the chopped olives. 

Step #3: Attach the dough hook and knead on medium for 5 minutes. Sprinkle in a bit more flour as needed if the dough won’t release from the sides of the bowl.

Step #4: Transfer the kneaded dough to an oiled bowl, cover, and allow to rise for 60 minutes in a warm place.

Step #5: Punch the dough down.

Step #6: Transfer the dough to a parchment-lined baking sheet. Use your hands to shape it into a loaf. This can be a round loaf as shown here or a more oblong loaf as shown in the photo at the top of this post.

Step #7: Allow to rise for another 60 minutes.

Step #8: Preheat your oven to 400 degrees Fahrenheit and place a second baking sheet on the bottom rack.

Step #9: Dust the loaf with flour. Use a serrated knife to make three shallow cuts across the top.

Step #10: Place the baking sheet containing the dough on the middle rack of the preheated oven. Toss a half cup of water onto the hot baking sheet on the bottom rack and close the door. Bake for 30 minutes.

Step #11: Let cool completely on a cooling rack before slicing with a sharp knife.

See, this is an easy olive bread recipe!

Look at that delicious texture! This kalamata bread is great to dip into olive oil and balsamic vinegar.

Frequently Asked Questions

Storage

You can store this bread in an airtight container on your counter for 5-7 days. If you are going to refrigerate this bread you can do so in an airtight container and it will last up to 2 weeks.

To freeze this Olive Bread wrap it tightly in plastic wrap and ensure no additional air is trapped inside. Then place in an airtight container and freeze for up to 1 month.

When serving after refrigerating or freezing be sure that the bread has reached room temperature and then you are good to go!

If, for some reason, you have extra bread to use up, I highly recommend warming the bread and smothering it with butter, toasting it and smearing it with cream cheese, or turning it into croutons for an easy panzanella (bread salad).

Yummy! You can also enjoy this olive bread loaf with butter or cream cheese.

More Delicious Breads to Try

• Herb & Honey Loaf
• Authentic Povitica Bread Recipe
• Easy Brazilian Cheese Bread (Pão de Queijo)
• Spiced Pear and Pistachio Bread

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Easy Rustic Olive Bread Recipe

This Easy Rustic Olive Bread recipe uses salty kalamata olives to add a depth of flavor to this rustic bread recipe!

Course Breads

Cuisine North American

Diet Dairy Free, Vegan, Vegetarian

Prep Time 2 hours hours 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 3 hours hours

Servings 1

Calories 150kcal

Author Linda

Equipment

• KitchenAid Stand Mixer

Ingredients

• 1 1/2 teaspoons instant yeast
• 2 3/4 cup all-purpose flour
• 1 cup lukewarm water
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 2 teaspoons olive oil
• 1/2 cup pitted chopped Kalamata olives

Instructions

• Combine the first six ingredients in the bowl of a stand mixer. Use a spatula to roughly combine the ingredients. Let rest for 15 minutes to activate the yeast.
• Fold in the olives.
• Attach the dough hook and knead on medium for 5 minutes. Sprinkle in a bit more flour as needed if the dough won't release from the sides of the bowl.
• Transfer the kneaded dough to an oiled bowl, cover, and allow to rise for 60 minutes in a warm place.
• Punch the dough down.
• Then transfer to a parchment-lined baking sheet. Use your hands to shape it into a loaf.
• Allow to rise for another 60 minutes.
• Preheat your oven to 400 degrees Fahrenheit and place a second baking sheet on the bottom rack.
• Dust the loaf with flour and use a serrated knife to make three shallow cuts across the top.
• Place the baking sheet containing the dough on the middle rack of the preheated oven. Toss a half cup of water onto the hot baking sheet on the bottom rack and close the door. Bake for 30 minutes.
• Let cool completely on a wire rack before slicing with a sharp knife.

Video

Nutrition

Serving: 1serving | Calories: 150kcal | Carbohydrates: 27g | Protein: 4g | Fat: 3g | Polyunsaturated Fat: 2g | Sodium: 149mg | Fiber: 1g

The wonderful people over at Bob’s Red Mill were kind enough to sponsor this Easy Rustic Olive Bread recipe. I love supporting local companies!