Roasted Squash Bread (pumpkin bread)

By Kathy C.

From website:
"How do you make pumpkin bread without pumpkin? Try using roasted winter squash instead. (Yes, I am aware that pumpkin is a squash, but you know what I mean.) Sure, you can call it squash bread, but that might confuse people. Just call it the best pumpkin bread ever.
... Both the ambercup and kabocha squashes were incredibly sweet and had a smooth texture. BabyC loved the leftover ambercup purée, and she rarely agrees to eat anything off of a spoon. This purée tasted like it was loaded with butter, but it was 100% squash. There was none of the stringiness that you often find with butternut or acorn squash. And when you purée pumpkin (or buy it canned), it is quite watery. These squashes made a thick, substantial purée, and I think this difference is what makes squash the superior base for this bread. Plus, roasting the squash caramelizes the sugars, further enhancing the flavors."

http://scienceofmom.com/2012/02/02/ill-never-put-pumpkin-in-pumpkin-bread-again/

Ingredients

• 1 large winter squash (recommend kabocha or ambercup) or 2 smaller types (such as buttercup or acorn) – 2 cups of purée required
• 1 cup vegetable or mild canola oil
• 4 large eggs
• 3 cups granulated sugar (KC: reduce sweetener to 2c OR can use 1/2c THM Sweet Blend instead)
• 3 cups flour (KC: I used GF flour)
• 2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tsp ground cinnamon (2x=4 tsp tastes great!)
• 1 tsp ground nutmeg
• 1 tsp ground clove
• 1 cup chopped nuts (optional) (KC: add Craisins)

Details

Servings 2
Adapted from scienceofmom.com

Preparation

Step 1

-Preheat oven to 350F.
-Prepare two loaf tins by buttering and sprinkling on a light layer of flour.
-Wash the outside of the squash. Cut in half (this is the hardest step – be sure to have a good sharp knife) and scoop out the seeds. Slice into crescents 1-2 inches thick.
-Lightly brush squash pieces with olive oil. Roast on a foil-lined baking sheet for 40-50 minutes. Flesh should be very soft.
{Addendum: A reader told me that she threw the whole squash in the oven and roasted it that way rather than cut it first, thus eliminating the laborious (and dangerous) cutting step. She roasted a large kabocha squash at 350F for about an hour an a half, until it was bubbling through the skin. Cool, cut, scoop out seeds, and separate flesh from skin, and you are good to go. I love this idea.}

-Scoop the squash flesh away from the skin. Purée in a food processor or simply mash well with a fork or pastry masher.
-Measure two cups of squash purée and combine well with the oil, eggs, and sugar.
-In a separate bowl, sift together the dry ingredients. Add to the liquid mixture and mix until just combined. Fold in the nuts.
-Pour batter into prepared loaf tins and bake for 45-55 minutes (still at 350F) or until a toothpick comes out clean. Cool before slicing (this part is hard!).
Enjoy!

**To make just 1 loaf or 3 mini-loaves:
1 cup of purée
1/2 cup vegetable or mild canola oil
2 large eggs
1 1/2 cups granulated sugar (I used 1/4 cup THM Sweet Blend)
1 1/2 cups flour (I used GF)
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon (2x=2 tsp tastes great!)
1/2 tsp ground nutmeg
1/2 tsp ground clove
1/2 cup chopped nuts (optional) (KC: no nuts/add 1/4c Craisins)