Winter Squash Bread

We always get a lot of winter squash, and this is a really tastie way to use it. Winter squash is great because it's fairly easy to grow, and it lasts for a long time in storage. It's so easy in fact that we had several "accidental" squash plants that sprouted from seeds in the compost pile. You can use anykind you want, butternut, delicata, buttercup, etc. You could even use pumpkin, but don't use spaghetti squash. :) 

I adapted this recipe from the Victory Garden Cookbook.  It has lots of great recipes for all sorts of vegetables. 

Step 1: Cook the Squash

There are several easy ways to prepare the squash.

You can peel it, then boil or steam it until soft.

You can also put it in the oven whole, or cut in half and take out the seeds. Then cook it until it's tender. If you cook it whole, when it's done, cut it in half and remove the seeds with a spoon. Then you can scoop out the flesh. 

The only problem with cooking butternut whole is the body cooks way faster than the neck, since it's hollow. 


You could also used canned or frozen squash. 

Step 2: Gather Your Ingredients

You will need:

1/3 C Butter (softened)
1 1/3 C Sugar
2 Eggs
1 1/2 cups cooked winter squash
1 3/4 C Flour
1 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp Salt
1tsp Cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp cloves
1/2 C Raisins

You can omit the raisins if you don't like them. You can also add nuts if you like them. I like them, but I never seem to have them in the house. 

You also need a greased loaf pan. I like to use the baking spray with the flour in it. It works really well. 

Step 3: Wet Ingredients

Cream the butter and the sugar until it's fluffy, about 3-5 minutes on medium speed. 

Then add the eggs, and mix until incorporated.

Then add the squash and mix. 

Step 4: Dry Ingredients

Sift together all the dry ingredients. Add them into the squash mixture, and combine. 

Add in the raisins and/or nuts and give one finals good stir to make sure it's all combined. 

Step 5: Bake

Pour the batter into a greased loaf pan. Cook in a 350 F Degree oven for about an hour. 

Now go do something for an hour. Read a book, check your e-mail, feed the cat, etc.

Step 6: Check for Done-ness

After baking for an hour the bread should be done. The loaf should be golden brown. Press on the top center and make sure it sort of springs back and is not squishy. There is nothing worse than a loaf of bread with raw batter right under the top crust. You can also check with a toothpick or bread knife, and make sure no uncooked batter sticks. If it needs a little more cooking, put in back in the oven and cook for another 5 minutes. 

Once done, let in cool in the pan for at least 15 minutes. 

Step 7: Eat and Enjoy

You're done! Take it out of the pan once it's cooled a little, and slice it up and enjoy. 

Om, Nom, Nom, Nom

Comments

[BonnieVagrant]

The recipe worked well. I used two very small loaf pans and got one to eat, one to take to a gathering. I also was supervised by a very attractive tortoiseshell cat. :)

[leaderno]

This looks really very, very good. I wold love to take a bite!

[Susannaartteacher]

This recipe was fantastic. I did not have a loaf pan, so I had to use a 9 x 9 glass baking dish. It still turned out great! If I had rasins or nuts, I would have added them for texture, but alas I was working with the ingredients in my pantry. I also did not have cloves or baking powder, but everything seemed to workout in the end. Flavor and texture still awesome.

Thanks for the great recipe! I had a giant left over butternut squash from thanksgiving and wanted to do something with it other than make butternut squash soup ( not my cup of tea) and this was a perfect way to use it!