Wednesday, October 30, 2013

Melissa's Honey Vanilla Squash Bread

Melissa's Honey Vanilla Squash Bread
Please notice that there aren't any of those usual spices like cinnamon, ginger, and nutmeg in this recipe. This is because those flavors while wonderful, cover the actual flavor and aroma of the honey and vanilla melding together with the butter and butternut squash. Trust me, something magical occurs! I made this with my own East Gloucester backyard honey and my own homegrown from seed Butternut Squash. You can make this with canned squash or pumpkin but next time you cook a butternut make sure you cook an extra one for leftovers and then make this bread! I also make my own vanilla extract from vodka and vanilla beans but you can use Vanilla Extract you get at the store, just make sure it isn't imitation. You won't be disappointed. 

1 cup - honey
1/2 cup - butter or margarine, softened
2 c. cooked homegrown butternut squash
4 - eggs
2 cups - King Arthur White Flour 
2 cups - King Arthur Whole Wheat Flour
4 teaspoons - baking powder
1 teaspoon - salt
2 Tbsp Pure Vanilla Extract

In large bowl, cream honey with butter until light and fluffy. Stir in Squash. Beat in eggs, one at a time, until thoroughly incorporated. Sift together remaining ingredients. Stir into pumpkin mixture. Divide batter equally between two well-greased 9 x5 x 3-inch loaf pans. Bake at 350°F for 1 hour or until a wooden pick inserted in center comes out clean. Let loaves cool in pans for 10 minutes; invert pans to remove loaves and allow to finish cooling on racks. Really Delicious!!

Butternut Squash from my Garden

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