Acorn Squash Bread

It’s November already!!! Time seriously flies.. but not fast enough. Sigh.. that’s another story

I baked this 2 weeks ago. If you read my previous post, I got the Acorn Squash from my CSA box! Decided to try baking with it.. and I love the results!

This is my first time using squash in baking/cooking. I have to say that the squash is super hard. It took me awhile to slice the squash into half! It only became soft after roasting in the oven. By the way, I tasted the pureed Acorn squash and it is actually sweet!haha.. I actually think that it’s a good baby food! Since the squash is sweet and I added cranberries, I reduced the sugar in the recipe. The bread turned out perfect!

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This is the recipe I followed:

Acorn Squash Bread recipe
(Taken from Simmer Boston)

1 small-medium acorn squash

1 ½ cups granulated sugar –> I used 1 cup of sugar

½ cup mild olive oil or vegetable oil

2 large eggs

1 ½ cups all purpose flour

1 tsp ground cinnamon

½ tsp ground clove –> I omitted

½ tsp freshly grated nutmeg

1 tsp baking soda

½ tsp baking powder

¼ tsp salt

½ cup chopped pecans or hazelnuts (optional) –> I used dried Cranberries

Coarse sugar for sprinkling –> I did not do this

Preheat the oven to 350 degrees. Cut the squash in half and scoop out the seeds. Place the squash halves cut side down on a baking tray and fill the tray with ½ an inch of water. Roast for 45 minutes to 1 hour, or until the squash is very tender. Remove from the oven a cool. Once cool, scoop the squash from its skin and puree in a food processor (I used a blender) until smooth. Reserve 1 cup squash puree for the recipe and save any leftover for another use

In a medium size bowl, combine the 1 cup squash puree, the sugar, the oil, and the eggs. Mix well ( I used a hand whisk). Sift together the flour, spices, baking soda, baking powder, and salt. Add this to the squash mixture and mix until no lumps are visible. Fold in the cranberries.

Butter and flour a loaf tin, and scoop the batter into the prepared tin. . Bake for 45-55 minutes* until set. A toothpick inserted into the center of the bread should come out clean. Cool, slice, and munch!

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Note:
* My bread took about 60 mins to bake in a loaf tin. At 50min, use a sheet of aluminum foil to cover the top of the bread to prevent it from was browning too quickly
* If you are using mini loaf pans, it will only take 30-35mins!

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