Squash Bread

In probably the last harvest from the backyard garden, my mother had a few butternut squash, some of which needed some spot removal. They therefore needed to be used ASAP. I had already made squash soup (mmm...remember the squash soup?) so I wanted to do something different. That's when I found this recipe from my favorite recipe website, Eating Well.

I followed the recipe pretty much exactly, which is rather rare for me. When it comes to baking, I pretty much consider it a mystical science that really shouldn't be messed with unless you know what you are doing. In fact, the only thing I did different was add nutmeg and not add allspice (cuz I couldn't find any...). I baked the squash just like I did for the soup. I did do something probably a little funky. I used a blender to make the squash puree and then just added the eggs, oil, sugar and honey right into the blender. I figured it would save me from getting another kitchen appliance dirty and accomplish the same thing.

Here is where I would stick in a picture of the finished baked bread, but the only picture I took was crappy and blurry. It made the kitchen smell fantastic. I know I said in my post about my squash soup that I wanted it to smell like autumn and I hate to repeat myself, but this bread definitely smelled like autumn. All those lovely spices. Yum. I brought some of the loaf to my improv practice and it was eaten up pretty quickly.


I liked it for breakfast, all warmed up with a bit of butter and a nice mug of coffee. I loved it because it was moist and also sweet but without being overly so. You can taste the squash but it's nicely balanced with the spices and honey/sugar. This recipe would be absolutely perfect for delicious squash muffins. If/when I make it again, that's probably what I'll do.

It actually reminded me a lot of the delicious banana bread that my grandmother used to make. My mother said that it made her think of spice cake.

I think the best compliment, though, is the fact that there was only one tiny piece left from the double recipe I had cooked three days before.

Ahh the joys of hiding vegetables in baked goods.