During the fall I always get more squash than I know what to with in my CSA box. As I've mentioned before I'm trying to become a better baker, so I thought I'd try my hand at making a squash bread. I got lucky because the base recipe I used must have been damn good, because this bread was damn good.
Squash bread
3 cups all-purpose flour
2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground allspice
2 1/2 cups mashed squash (I used a combination of honeynut, butternut and acorn)
2 cups brown sugar
1 cup vegetable oil
3 large eggs, beaten
1/2 cup water
1 cup dried cherries
Mashed squash: Cut the squashes in half, de-seed (keep the seeds for roasting!), and bake at 350 until they're soft (about 45 minutes depending on the size of the squash). Scoop out the guts and mash them with a potato masher.
Bread: Preheat oven to 350. Generously grease a 9x5-inch loaf pans (I forgot to do the greasing, they turned out ok though). In a medium bowl, sift together the flour, baking soda, salt, cinnamon, nutmeg, allspice, set aside.
In a large bowl, combine mashed squash, sugar, vegetable oil, eggs, and water until well blended. Add the flour mixture and stir until just blended. Lightly stir in the cherries.
Pour batter into prepared loaf pan and bake for about an hour or until a toothpick inserted in the center comes out clean.
Makes 2 loaves.
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