Butternut Squash bread

26 Nov

This squash is been sitting on the floor for a while now. It should be in the kitchen, being cooked and baked. Cutting a squash or a pumpkin is very hard, it needs very strong hands, a guy should take this role. I used a quarter of it and the rest is reserved in the fridge for this weekend, I’ll help my mom preparing another sweet.

The relative who brought us this squash told us it was a pumpkin, but its shape, as I searched for on the internet, is different than the pumpkin. Am I right?

This morning, I had a piece of the cake for breakfast with a cup of black coffee. Perfect. It was soft, tender, sweet and has a strong cinnamon flavor. I love cinnamon.

As the original recipe, pumkpin bread, calls for pumpkin, I’m wondering if the pumpkin would have gave a different taste to the cake, and would have balanced the cinnamon flavor.

Squash Bread

- 2 cups all-purpose flour

- 2 tsp cinnamon

- 1 tsp baking soda

- 1/4 tsp baking powder

- 1/2 tsp salt

- 1 1/2 cup sugar

- 3/4 cup oil

- 3 eggs

- 1 tsp vanilla extract

- 3 cups shredded fresh squash (water squeezed out)

Preheat the oven to 160 C. In a bowl, sift together flour, cinnamon, baking soda, baking powder and salt.

In another bowl, mix together sugar, oil, eggs, vanilla. Then combine both mixture and fold in the shredded squash.

Bake for an hour and 15 minutes. A skewer inserted in the center should come out clean. Leave to cool for 15 minutes then unmold and let it rest.

Enjoy.

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6 Responses to “Butternut Squash bread”

  1. christelle is flabbergasting November 28, 2010 at 1:35 am #

    J’ai récemment vue une recette de brioche avec de la courge que j’ai très envie de tester ! Ton pain donne aussi très envie !
    Aussi, cette courge n’est pas une citrouille mais une courge dite “butternut” (j’en fais souvent de la soupe… c’est super bon !)
    Un dernier point : dans ta recette, je ne vois pas comment la courge est préparée : l’as-tu fait cuire avant ?

    • Fragolina November 29, 2010 at 8:53 am #

      Merci pour l’information, alors je vais changer le titre pour “Butternut squash”. J’ai encore un petit leftover, j’ai pensé hier à faire une soupe avec, et toi tu m’as encouragée maintenant. Pas de cuisson car la recette exige du frais. :)

  2. Dimah November 26, 2010 at 5:01 pm #

    This looks and sounds amazing!

    I’ve an award for you (One Lovely Blog Award), Please feel free to drop by and pick it up
    http://www.orangeblossomwater.net/index.php/awards/

    • Fragolina November 29, 2010 at 7:58 am #

      Thank you Dimah for sharing this award!!! This is so kind, you’re so sweet… I’ll check all the blogs. :)

  3. George November 26, 2010 at 1:15 pm #

    The only thing I can say about this is that I’m going to have a big bite out of this bread with a hot refreshing cup of tea 

    • Fragolina November 26, 2010 at 2:35 pm #

      And I’ll have a cup of black coffee with it. :)

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