Wednesday, August 1, 2012

Winter Squash Bread




Wet Ingredients
1 cup roasted winter squash (butternut, acorn, etc.), pureed
1 cup sugar
1/2 cup brown sugar
2/3 cup applesauce (or vegetable oil)
3 T melted butter or walnut oil
2 large eggs
1 t vanilla extract
1 T freshly grated ginger

Dry Ingredients
1 1/2 cup AP flour
1/2 cup rolled oats
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon allspice
1/4 teaspoon ground clove
1/4 teaspoon freshly grated nutmeg

1/2 cup rolled oats
1/2 cup walnuts or pecans, chopped
sprinkling of sugar





Begin by roasting squash (or use canned puree). Split squash and roast cut side down in the oven at 350° for 40-45 minutes, or until completely tender, then puree in a blender or mash with a fork. 


Mix wet ingredients (large bowl) and dry ingredients separately. Slowly add dry ingredients to wet mixture in 3 installments, stirring to mix each addition thoroughly. Add nuts last and mix lightly, saving a bit to sprinkle on top. Pour into 2 8" x 4" inch buttered and floured loaf pans or 4 mini loaf pans and sprinkle with sugar. Bake at 350° for 45-55 minutes, until an inserted toothpick comes clean.


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