"Squish Bread" is what my three year old calls my Squash Bread. It is a very basic recipe based on a standard Banana Bread recipe, from my Better Homes and Gardens Cook Book, with a few alterations.
Reason to love this recipe: Do you eat your daily recommended amount of fruits and vegies? Any chance to sneek in an extra serving of fruit, and some variety in the fruits you eat, should be a welcome one!
- 1 medium butternut squash (equivalent to approx. 1 1/2 cups of mashed butternut squash)
Note: Using this amount of squash will give you a very delicously moist bread. However, if you prefer a dryer consistency for your bread, I recommend increasing the amount of flour used or decreasing the amount of squash.
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 eggs
- 1 1/4 cup sugar
- 1/2 cup melted butter
- 1/2 teaspoon of salt
- (optional) 1/4 chopped walnuts
Preparing the Squash
- Preheat oven to 350 and grease baking sheet.
- Halve your squash. Clean out the strings and the seeds.
- Bake squash for approximately an hour. Let cool, then trim off skin.
- Divide softened squash into managable pieces. Mash until you have a smooth, even textured squash. Any chunks will end up in your bread, so feel free to run squash through a food processor for the best results.
- Set aside to finish cooling.
- Grease 9 x 5 x 3 inch loaf pans and set aside.
- In a large mixing bowl, combine all the dry ingredients except sugar (flour, baking powder, baking soda, cinnamon, nutmeg and salt. make a well in the center of the mixture and set aside.
- In a separate medium-size bowl, beat eggs.
- Mix squash, sugar, and butter with beaten eggs.
- Add squash mixture to flour mixture all at once. Mix only until flour mixture is evenly moistened.
- Fold in nuts, if desired.
- Bake for 60-90 minutes depending on your pan type and size. Test by inserting a knife into the center of the bread while baking. If the knife comes out clean, your bread is done!
Tip: If your bread seems to be browning faster than the center is baking, cover loosely with foil.
- Cool in pan on a wire rack for 15 minutes.
- Remove from pan and allow to cool completely on a wire rack.
- Wrap and store overnight before slicing.