Winter Squash Sweet Bread

             

It's a great feeling to be able to use up some of my frozen winter squash in a good sweet bread recipe. That I picked and baked the squash feels even better. I used Cinderella squash in this recipe, which makes two loaves of bread and uses two types of flour. The squash bread is moist and hearty and is really delicious along with a cold glass of milk. 

Ingredients:

2 cups all-purpose flour

1 cup whole wheat flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground allspice 
1 1/2 teaspoons baking powder
1 teaspoon salt
3 eggs
1 cup canola oil
2 teaspoons vanilla extract
2 cups frozen cooked winter squash, thawed

In a large bowl, combine the flours, sugar, baking soda, allspice, baking powder, and salt. In a medium bowl, beat the eggs, oil, and vanilla, then stir in the squash. Stir this mixture into the dry ingredients just until moistened.

Pour into two greased 8”x4” loaf pans. Bake at 350 for 55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. You can freeze any leftover bread.

                                           

Allspice Substitute

What is allspice you ask?  Today, it was an ingredient I needed, but didn't have, in my quite awesome spice collection.  So, I headed to the Google machine to find a substitute.  Could I have gone to the grocery store to buy some allspice?  Yes.  Did I feel like going to the grocery store on a Sunday afternoon?  No.

Contained in this short blog post is what I found:

Equal parts cinnamon, nutmeg, and ground cloves.  Yep, that's it.

Unless of course you favor one of these 3 spices over the other...then just play with the amounts to suit yourself.  There you go!