Butternut and Acorn Squash Bread

Butternut and Acorn Squash Bread
Originally uploaded by L.TON

There has been a lot of squash in our lives... maybe too much. From eating plain baked squash, squash seeds toasted in garlic and butter, and Butternut Acorn squash soup, what else could there be left to do with this roasted squash? Well, there was the idea of squash souffle, creme brulee, and cookies, but alas, I settled on just some bread. This is my first loaf that actually came out well with a great consistency and texture. Yay! I am finally learning how to successfully bake at Altitude.


Butternut and Acorn Squash Bread
ingredients
1.33 c butternut & acorn squash puree
2 eggs
.5 c canola oil
.25 c water
1 c white sugar
.5 c light brown sugar
1.75 c AP flour
.5 c corn meal
.5 tsp b soda
.5 tsp b powder
.5 tsp sea salt
1.5 tsp cinnamon
.5 tsp ground nutmeg
.5 tsp ground ginger

instructions
1. preheat oven to 365F, prepare loaf pan with parchment paper
2. mix together puree, eggs, sugars, oil and water
3. in another bowl, mix together the dry ingredients
4. in 3rds, add the dry mix to the wet mixture, mixing until all is incorporated
5. pour mix into prepared pan, bake for 40-55 minutes, or until cake tester comes out clean
6. enjoy with a pat of butter


makes 1 loaf