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Thursday, July 7, 2011

Acorn Squash Bread


•2/3 cup all-purpose flour
•1/2  cup whole-wheat flour
•1/2  teaspoon baking powder
•1/4 teaspoon baking soda
•1/2 teaspoon ground cinnamon
•1/4 teaspoon salt
•1/8 teaspoon ground allspice
•1/4 teaspoon ground cloves
•1 cup squash puree, (see below)
•1/2  cup brown sugar
•1/4 cup butter
•2 eggs
1/2 cup crystallized ginger
1/2 cup chopped walnuts

Preheat oven to 350°F. Lightly butter and flour a 9-by-5-inch loaf pan.
Stir all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon, salt, allspice and cloves in a medium bowl until combined.
Beat squash puree, sugar and butter in a large bowl with an electric mixer at medium speed until smooth, about 1 minute. Beat in eggs.
Add the dry ingredients and beat at low speed until combined. Stir in walnuts and ginger. Pour into the prepared loaf pan.

Bake the bread until lightly browned and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack. Serve warm.

To make your own squash puree, Peel, seed and cut one medium acorn squash. Steam until soft and mash into puree.

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