A Squash Tale-Chapter II

Have you ever heard such a crazy squash story???

After all of that work, I needed to find something fantastic to do with my share of the squash!

I actually came up with an idea while I was flipping through my new cookbook.  I came across a recipe for Squash Muffins and new this sweet squash would be awesome for the recipe!

 

 IMG_8579

 

When I ended up in charge of the last day of class (tomorrow’s) breakfast, I had an actual reason to bake.  After 1 year of class, we will finally be certified.  It has been a busy year (to say the least), and I remember starting the course exactly 1 year ago.  After all of the extra work, weekend’s in class, and sleepovers with my parents, it is exciting to have a few more letters behind my name.  Since I am away house/dog sitting this week, I did my baking last weekend and froze everything for tomorrow.

 

IMG_8581_thumb IMG_8580_thumb2

 

I decided to turn the muffins into a bread because I think bread freezes better.  Although if you have some muffin freezing suggestions, please send them my way. 

 

IMG_8577

 

And I added in some fresh cranberries.

 

IMG_8578

 

I was nervous because the dough looked way too liquidy.

 

IMG_8584

 

But the batter tasted better than I expected!  I had nothing to lose, so I put it into the oven, set the timer, and got busy with my housesitting packing.  A week is a long time to be away (even if you are just a few suburbs away).

 

IMG_8608

 

About an hour later, our house was smelling sweet, and I had fresh bread cooling on the counter.

 

IMG_8612

 

A successful one at that!

 

IMG_8618

 

Even though the bread was for my upcoming course, I had to slice off a taste.

 

IMG_8621

 

I just couldn’t wait the week : )

 

IMG_8622

IMG_8624 IMG_8627

 

The tart cranberries were the perfect compliment to this moist, rich quick bread and my mystery squash added a strong dose of fall flavor!

 

IMG_8619

 

I truly am a Bread Baking Fool!

I hope you are not sick of breads just yet because I have a household favorite to share with you (I’m actually not quite sure how it hasn’t ended up on the blog yet).  But because these clowns have been keeping me busy, it might just have to wait until next week! 

 

IMAG0874 IMAG0883

 

 

 

Cranberry Squash Bread

Recipe inspired from The Little Book of Country Baking Squash Muffins

 

Ingredients

1 cup cooked and pureed squash

2 eggs

1 cup brown sugar

1 cup milk

1/4 tsp salt

1 1/2 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon (or MORE!)

1/4 cup vegetable oil

1 cup cranberries, rinsed, drained, and dried

 

Directions

Preheat oven to 375 degrees.

Sift together all dry ingredients except sugar. Stir in cranberries. Add the squash, eggs, sugar, milk, and oil and mix well. Fill well-greased loaf pan and bake for 55-60 minutes. Let cool 10 minutes before removing from pan.

About these ads

4 thoughts on “A Squash Tale-Chapter II

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s