Orange Squash Bread

“I was cleaning out the fridge and brought these for you” Dr. Robert Hamm said to me Saturday morning as he dropped off his greyhound Belle for her 10 day visit at Casa de Eve & Helana.

And so the cycle of food gifting and its subsequent Clearly Delicious recipes continues.

At first…I didn’t quite know what to do with the squash.  Partially because I couldn’t tell what kind of squash it was (golden acorn I think?) and partially because despite the fact that I like squash, there are only so many times one can have it stir-fried to realize it needs to be used otherwise.  Fortunately, squash makes a fantastic additive to a variety of quick breads and baked goods (this bread alone used 2 whole squash! Or is it squashes? No…definitely not squashes….).

Try this squash bread recipe for a tasty quick bread that is great for summer or fall.

Orange Squash Bread

This recipe is very similar the Zucchini Cranberry Walnut recipe.  However, it yields a thicker, almost pound-cake like bread due to the quantity of sugar and kind of squash used.  Although I remain extraordinarily skeptical of All Recipes.com (I’ve had soo many bad experiences with it!), I did find this trustworthy and tasty Squash Bread recipe there (for the original see here).  Being out of vanilla extract, I substituted orange extract for a citrusy variation of squash bread that is clearly delicious!

Ingredients:

* 2 Golden Acorn Squash, grated (about 2 cups)

* 3 eggs, beaten

* 2 cups white sugar (can use less)

* 1 cup vegetable oil

* 2 teaspoons orange extract

* 3 cups all purpose flour

* 3 teaspoons baking powder

* 2 teaspoons cinnamon

* 2 teaspoons nutmeg

1.) Preheat oven to 325F.  Cut stems from squash and peel off skin.  Grate two squash (about two cups).

2.) In a standing mixer, add sugar, vegetable oil, eggs, and orange extract.  Mix to combine.

3.) Add nutmeg, cinnamon, and grated squash.

4.) Slowly add flour 1 cup at a time, scraping down after each addition.  Scrape down and mix one last time after final addition.

5.) Pour batter into a well-greased standard loaf pan, or 12 cup muffin pan.

6.) Cook until a knife comes out clean (about 45 minutes, but may be longer or less).  Plate and serve with butter, or by itself.

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