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!
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.
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.
And I added in some fresh cranberries.
I was nervous because the dough looked way too liquidy.
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).
About an hour later, our house was smelling sweet, and I had fresh bread cooling on the counter.
A successful one at that!
Even though the bread was for my upcoming course, I had to slice off a taste.
I just couldn’t wait the week : )
The tart cranberries were the perfect compliment to this moist, rich quick bread and my mystery squash added a strong dose of fall flavor!
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!
Cranberry Squash Bread
Recipe inspired from The Little Book of Country Baking Squash Muffins
1 cup cooked and pureed squash
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
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.