Squash Bread

Note: This is a super tricky loaf! Don't do this if you're new to the baking thing!

I love pumpkin everything, but you don't necessarily need pumpkin for any of it.  In fact, I usually sub in acorn, delicata, or butternut squash and no one is the wiser.  Whatever is available. This is one of those times, but you can use pumpkin.  Just adjust calorie differences.

To make my acorn puree, I just follow the microwave directions for the squash, let it cool, and scoop it into a blender.  I use a bit of water when needed and then measure it out into 1/4 cup and 1/2 cup servings, which I freeze for pies, cakes, cookies, waffles, etc.  I just thaw them out in a bowl of hot water while I prepare the kitchen and get the dry goods going.

This loaf is good for eating straight up, making a decadent french toast with sweetened cream cheese spread, making peanut butter and jelly sandwiches, and all other sorts of evils that are delicious. It pairs nicely with Ballast Point Habanero Sculpin, as well as other things.

Seen here sliced thin with one black fig, 1 Tbsp. 1/3 less fat American style Neufchatel cream cheese, 1/2 tsp. local honey, and a bachelor button garnish. About 250 calories right there, same as a Hershey bar, and oh so decadent.

2 eggs
1 tsp vanilla extract
1/2 cup white sugar
1/2 cup brown sugar
2 cups squash puree
1/4 cup coconut oil
1 3/4 cup all-purpose, unbleached flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp. salt
3 tsp. pumpkin pie spice
  1. Preheat oven to 350F.
  2. In a large bowl, whisk together flour, soda, powder, and pumpkin pie spice.
  3. In a medium bowl, beat together sugar, eggs, and squash puree.
  4. Using the muffin method, stir wet ingredients into dry until just moistened through.
  5. Grease your pan well and pour the batter in.
  6. Bake for about one hour, until toothpick is almost clean.  Then drop it to 300F to finish because this is such a wet batter.  You don't want to burn your outsides before your insides are done.
  7. Allow to cool completely before removing and cutting. Seriously, this is a super moist bread and it will just fall apart.
10 slices at 282 calories a serving.