WINTER SQUASH RAISIN BREAD
For 2 medium loaves you will need:
1 1/2 c. cooked, mashed acorn, Hubbard, butternut or other yellow fleshed
winter squash
2/3 c. butter
1 2/3 c. sugar
4 eggs
2/3 c. milk
3 1/2 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. each ground coriander, ground cloves, ground cinnamon
1 1/2 c. chopped walnuts
1 1/2 c. chopped raisins
Puree cooked squash in blender or food processor or press through sieve.
Cream butter and sugar until blended. Beat in eggs until fluffy. Add squash
and milk. Stir until blended.
Mix flour, baking powder, soda, salt, coriander, cloves and cinnamon. Add to
pumpkin mixture and stir until blended. Stir in pecans. Pour into 2 greased
8 1/2 c 4 1/2 inch loaf pans.
Bake at 350 degrees for 1 hour to 1 hour 15 minutes or until a wooden skewer
inserted in the center comes out clean. Cool on wire racks.
Tips: Freeze baked loaves if you cannot use them the same day as they are
baked. To serve, reheat in microwave oven on high speed for 2 to 2 1/2
minutes or in 300 degree oven for about 10 minutes.
Use Hubbard, Acorn, turban, or any other yellow winter squash to make this
bread. The fragrance of squash blended with spices and pecans makes this
especially appealing to serve hot out of the oven with coffee or tea. For a
special treat at breakfast, toast thick slices slightly.
For 2 medium loaves you will need:
1 1/2 c. cooked, mashed acorn, Hubbard, butternut or other yellow fleshed
winter squash
2/3 c. butter
1 2/3 c. sugar
4 eggs
2/3 c. milk
3 1/2 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. each ground coriander, ground cloves, ground cinnamon
1 1/2 c. chopped walnuts
1 1/2 c. chopped raisins
Puree cooked squash in blender or food processor or press through sieve.
Cream butter and sugar until blended. Beat in eggs until fluffy. Add squash
and milk. Stir until blended.
Mix flour, baking powder, soda, salt, coriander, cloves and cinnamon. Add to
pumpkin mixture and stir until blended. Stir in pecans. Pour into 2 greased
8 1/2 c 4 1/2 inch loaf pans.
Bake at 350 degrees for 1 hour to 1 hour 15 minutes or until a wooden skewer
inserted in the center comes out clean. Cool on wire racks.
Tips: Freeze baked loaves if you cannot use them the same day as they are
baked. To serve, reheat in microwave oven on high speed for 2 to 2 1/2
minutes or in 300 degree oven for about 10 minutes.
Use Hubbard, Acorn, turban, or any other yellow winter squash to make this
bread. The fragrance of squash blended with spices and pecans makes this
especially appealing to serve hot out of the oven with coffee or tea. For a
special treat at breakfast, toast thick slices slightly.
