As you all know by now…winter is squash season! In case you’re feeling overwhelmed by GVB squash, or need an alternative to roasting it, try substituting red kuri, sunshine, or buttercup squash for pumpkin in this delicious pumpkin bread. Of course our Long Pie pumpkins are great for baking too.
By Jennifer Segal (Once Upon a Chef)
Servings: Makes 2 loaves
Prep Time: 20 Minutes
Cook Time: 65 Minutes
Total Time: 1 Hour 30 Minutes
2 cups all-purpose flour, spooned into measuring cup and leveled-off, plus more for greasing the pan
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon ground nutmeg
2 cups sugar
1-1/2 sticks (3/4 cup) unsalted butter, softened, plus more for greasing the pan
2 large eggs
15-ounces of pumpkin/squash puree*
1. Preheat oven to 325 degrees. Generously grease two 8 ½” x 4 ½” loaf pans with butter and dust with flour (or use a baking spray with flour).
2. Combine flour, salt, baking powder, baking soda, and spices in a bowl; use a whisk to mix well and set aside.
3. In large bowl of an electric mixer, at medium speed, beat butter and sugar until just blended. Add eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in pumpkin. The mixture might look grainy and curdled at this point — that’s ok.
4. At low speed, beat in flour mixture until well combined.
5. Turn batter into prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until cake tester inserted in center comes out clean. Let loaves cool in pan about 10 minutes, then turn out on wire rack to cool completely. (If the loaves stick, run a plastic knife around the edges of the pan to loosen them.)
6. Fresh out of the oven,the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.
Add 1 tsp vanilla or chocolate chips to make this bread even better!
*For the pumpkin puree: Halve the squash, remove seeds, bake for 45-60 min at 400 deg. or until soft. Let cool. Scoop flesh from peel. Puree with food processor or mash by hand. If it seems watery, put puree in cheesecloth and squeeze water out. Or let puree sit in cheesecloth and strainer overnight. Water will drip through.