Squash Raisin Bread
1 1/2 c. cooked, mashed
acorn squash
2/3 c. butter or margarine
1 2/3 c. sugar
4 eggs
2/3 c. milk
3 1/2 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. ground coriander
1 tsp. ground cloves
1 tsp. ground cinnamon
1 1/2 c. chopped walnuts
1 1/2 c. chopped raisins
acorn squash
2/3 c. butter or margarine
1 2/3 c. sugar
4 eggs
2/3 c. milk
3 1/2 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. ground coriander
1 tsp. ground cloves
1 tsp. ground cinnamon
1 1/2 c. chopped walnuts
1 1/2 c. chopped raisins
Puree cooked squash in blender or food processor or press through sieve.
Cream butter and sugar until blended. Beat in eggs until fluffy. Add squash
and milk. Stir until blended. Mix flour, baking powder, soda, salt, coriander,
cloves and cinnamon. Add to pumpkin mixture and stir until blended. Stir in
pecans. Pour into 2 greased 8 1/2 c 4 1/2 inch loaf pans. Bake at 350 degrees
for 1 hour to 1 hour 15 minutes or until a wooden skewer inserted in the center
comes out clean. Cool on wire racks. Tips: Freeze baked loaves if you cannot
use them the same day as they are baked. To serve, reheat in microwave oven
on high speed for 2 to 2 1/2 minutes or in 300 degree oven for about 10
minutes. Use Hubbard, Acorn, turban, or any other yellow winter squash to
make this bread. The fragrance of squash blended with spices and pecans
makes this especially appealing to serve hot out of the oven with coffee or tea.
For a special treat at breakfast, toast thick slices slightly. Preparation time:
about 20 minutes. Oven temperature: 350 degrees. Baking time: 1 hour to 1
hour 15 minutes.
Cream butter and sugar until blended. Beat in eggs until fluffy. Add squash
and milk. Stir until blended. Mix flour, baking powder, soda, salt, coriander,
cloves and cinnamon. Add to pumpkin mixture and stir until blended. Stir in
pecans. Pour into 2 greased 8 1/2 c 4 1/2 inch loaf pans. Bake at 350 degrees
for 1 hour to 1 hour 15 minutes or until a wooden skewer inserted in the center
comes out clean. Cool on wire racks. Tips: Freeze baked loaves if you cannot
use them the same day as they are baked. To serve, reheat in microwave oven
on high speed for 2 to 2 1/2 minutes or in 300 degree oven for about 10
minutes. Use Hubbard, Acorn, turban, or any other yellow winter squash to
make this bread. The fragrance of squash blended with spices and pecans
makes this especially appealing to serve hot out of the oven with coffee or tea.
For a special treat at breakfast, toast thick slices slightly. Preparation time:
about 20 minutes. Oven temperature: 350 degrees. Baking time: 1 hour to 1
hour 15 minutes.
| Directions |
| Ingredients |
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