Friday, October 28, 2011

Squash Tea Bread

This is beyond good!  D12 and T made it this afternoon using pumpkin since I have LOTS.    I copied the recipe then adjusted for size.   The measurements on the left will make one loaf.  The measurements on the right will make 3 loaves.  I didn't notice it being very large loaves though.  It was hard to tell as they scarfed them up.   I hear from one of the cooks of this recipe that you should wait 10 minutes to dump it.   Maybe that was why it dumped into crumbs.    Then the hoard swept through and it was gone in about 4-5 minutes.   I haven't dumped the other two.  I am afraid that there wouldn't be any left to share.  

MN decided after one bite this is going to be her wedding cake down the road many years.  

T decided this is the cake she wants for her birthday.  

D12 said the texture was like corn meal, but it sure was good as he was scarfing crumbs.  

I only had two tiny bowls of crumbs.   Probably because there wasn't any more crumbs.

Squash Tea Bread
  • 1/2 cup whole-wheat pastry flour  3 ½ cups
  • 1/2 teaspoon baking powder  1 ½ teaspoons
  • 1/4 teaspoon baking soda  ¾ teaspoons
  • 1/2 teaspoon ground cinnamon 1 ½ teaspoons
  • 1/2 teaspoon ground ginger 1 ½ teaspoons
  • 1/4 teaspoon salt ¾ teaspoons
  • 1/8 teaspoon ground allspice 3/8 teaspoon
  • 1/8 teaspoon ground cloves 3/8 teaspoon
  • 3/4 cup squash puree, (see Tip) 2 ¼ cups
  • 1/2 cup sugar 1 ½ cups
  • 1/4 cup honey ¾ cup
  • 1/4 cup canola oil ¾ cup
  • 1 large egg 5 eggs


  1. Preheat oven to 350°F. Lightly oil and flour a 9-by-5-inch loaf pan.
  2. Whisk all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon, ginger, salt, allspice and cloves in a medium bowl until combined.
  3. Beat squash puree, sugar, honey and oil in a large bowl with an electric mixer at medium speed until smooth, about 1 minute. Beat in egg and egg white. Turn off the mixer, add the dry ingredients and beat at low speed until combined. Scrape into the prepared loaf pan.
  4. Bake the bread until lightly browned and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 30 minutes more. Serve warm.

Tips & Notes

  • Make Ahead Tip: Tightly wrap in plastic wrap and freeze for up to 6 months. Unwrap and thaw on a wire rack at room temperature for 4 hours.

  • Tip: To make your own squash puree, halve and seed one medium acorn or butternut squash. Place, cut-side down, on a lightly greased baking sheet. Bake in a preheated 375°F oven until soft, about 50 minutes. Cool, then scrape out the flesh with a fork. Or simply use frozen (thawed) or canned squash puree. Find frozen squash puree near other vegetables in the freezer section and canned squash near the canned pumpkin.

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