autumn squash bread

Name: Autumn Squash Bread
Prep time: 10 min
Cook time: 55 min
Cuisine: American
Ingredients: 1 cup(s) mashed, cooked squash ( such as butternut); 1/4 cup(s) milk; 2 cup(s) all purpose flour; 1 teaspoon(s) baking soda; 1 package(s) 3 oz. cream cheese, softened; 1/4 cup(s) butter, softened; 1 1/4 cup(s) packed brown sugar; 2 - eggs; 1 tablespoon(s) sugar; 1/2 teaspoon(s) ground sage; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) cracked black pepper; ## SQUASH BUTTER:; ## IN A SAUCEPAN COMBINE 2/3 C OF MASHED, COOKED SQUASH, 1/3 C PACKED BROWN SUGAR, 2 TABLESPOONS HONEY, 1 TABLESPOON LEMON JUICE, AND 1/2 TEASPOON GROUND SAGE. BRING TO BOILING, STIRRING TO MIX WELL: REDUCE HEAT. SIMMER, UNCOVERED, OVER MEDIUM LOW HEAT; ## ABOUT 40 MINUTES OR UNTIL VERY THICK, STIRRING OFTEN. REMOVE FROM HEAT; COOL. TO STORE, PLACE IN A CONTAINER AND CHILL IN REFRIGERATOR UP TO 1 MONTH.

(1 RATING)

143 Pinches 2 Photos

Carol Junkins

Hanson, MA

Updated on Sep 12, 2011

There are plenty of quick bread recipes around, but this one is special. A great alternative to pumpkin, squash plays a starring role in this moist, lightly spiced loaf. It's great for gift-giving, snacking, or breakfast on the run. Have also included a Squash butter recipe.

Rate

prep time 10 Min

cook time 55 Min

method Bake

yield loaf pan

Ingredients

1 cup mashed, cooked squash ( such as butternut)
1/4 cup milk
2 cups all purpose flour
1 teaspoon baking soda
1 package 3 oz. cream cheese, softened
1/4 cup butter, softened
1 1/4 cups packed brown sugar
2 - eggs
1 tablespoon sugar
1/2 teaspoon ground sage
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
SQUASH BUTTER:
IN A SAUCEPAN COMBINE 2/3 C OF MASHED, COOKED SQUASH, 1/3 C PACKED BROWN SUGAR, 2 TABLESPOONS HONEY, 1 TABLESPOON LEMON JUICE, AND 1/2 TEASPOON GROUND SAGE. BRING TO BOILING, STIRRING TO MIX WELL: REDUCE HEAT. SIMMER, UNCOVERED, OVER MEDIUM LOW HEAT
ABOUT 40 MINUTES OR UNTIL VERY THICK, STIRRING OFTEN. REMOVE FROM HEAT; COOL. TO STORE, PLACE IN A CONTAINER AND CHILL IN REFRIGERATOR UP TO 1 MONTH.

How To Make autumn squash bread

Step 1

Heat oven 350 df ` Grease the bottom and 1/2 inch up the sides of a 9x5x3" pan, set aside. In a small bowl combine squash and milk, set aside. In medium bowl combine the flour, baking soda, 1/2 teaspoon cracked black pepper, 1/2 teaspoon salt, set aside.

Step 2

In large mixing bowl beat cream cheese and butter with mixer on medium for 30 sec. Add brown sugar, beat until well combined. Beat in the eggs. Alternately add flour mixture and squash mixture to cream cheese mixture, beating on low speed after each addition just until combined. Spoon batter into prepared pan. In a small bowl stir together the granted sugar, sage and 1/2 salt. Sprinkle over batter in pan.
Step 3

Bake for 55-60 min. or until wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely. Wrap, store overnight before slicing. Serve with Squash Butter. Makes 16 servings.
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