Squash Bread for Fall Lovers

All You Need:

1 1/3 cup All Purpose flour
1 cup Whole Wheat flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Ginger
1 teaspoon Cinnamon
1/4 teaspoon All Spice
1/2 teaspoon Salt
1/4 teaspoon Cloves
1 1/2 cups Squash Puree
1 cup Granulated Sugar
1/2 cup Honey
1/2 cup Canola oil
2 large Eggs
2 large Egg Whites
a 9"x 5" loaf pan (or split into two smaller loaves)
an oven
mixing bowls
spoons
a strong arm

What You Do:

Preheat the oven to 350°. Oil and flour the loaf pan(s). Whisk all the dry ingredients (both flours, baking soda, baking powder, spices, and salt) in a medium bowl. In a large bowl, mix the wet ingredients (squash, eggs, egg whites, honey, oil, sugar) until combined. Slowly incorporate the dry ingredients and mix thoroughly. Pour into pan(s). If using one 9x5 loaf pan, bake for 45-50 minutes (or until a toothpick inserted in the center comes out clean). Cool in the pan for 10 minutes, then remove and cool loaf on rack.

Pro tip: Since you use equal parts oil and honey, add the oil first. Then, use the same measuring cup for the honey. That way, the honey doesn't get stuck to the measuring cup. If done this way, it should all slide right out!

Flour info: using straight All Purpose flour can be done. However, it can cause the loaf to over bake on the bottom. If using nothing but All Purpose flour, I would recommend trying to bake it at 325°. I'm not sure on how long that would take, but starting at 50 minutes, then periodically checking the doneness with a toothpick should be fine.

Making Squash Puree: Slice a butternut squash length-wise and lay halves cut-side down on baking pan. Roast at 375° for 30-40 minutes. 

Using canned pumpkin: The amount this recipe calls for is just less than one full can of pumpkin. Open the can, measure the amount. If you add the whole can, it may make the bread too wet and causing over baking to get the loaf done.

The Wordy Bit

I came across this idea years ago, and I have spent time tweaking it to my liking. I love the spices in this. It helps lift the squash flavor, and it works really well at making your house smell like the holidays. And don't worry, the spice isn't over-powering, but it's scented enough to appeal to all you pumpkin spice lovers. I use a similar spice ratio in my pumpkin pie, too.

This bread can also be frozen, but I would slice it before freezing it. If you make your own puree (which I think tastes better than using canned), you can also freeze any that you don't use. There's a period at the end of summer when butternut squash goes on sale at my grocery store. I usually load up and make loads of puree to have on hand for the fall and winter. Kids typically love the flavor, too, so they get in veggies without a fight!

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