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Thread: Autumn Bread

  1. #1
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    Autumn Bread




    1 c squash purée (I used an acorn squash, pumpkin would be good too!)

    2 t Pumpkin Pie Spice (or 1 t cinnamon, 1/2 t allspice, 1/4 t nutmeg, 1/4 t clove)

    1.5 c sugar. (I am going to go with 1 c sugar!)

    1 c butter/oil (I used 1/2 c warmed butter, 1/2 c oil, you can adjust ratios)

    2 eggs

    1 3/4 c flour. (I used SR, you can use AP & leavening)


    Preheat oven to 350. I cook in cast iron, so I butter and then lightly sugar dust a pan, and let him pre-heat with the oven. A bread loaf pan would also work fine.


    Mix first five ingredients until smooth and creamy. All at once, add dry ingredients and mix until smooth - don't over work the batter. You'll make it flat.


    Dump batter into the heated pan. Cook about an hour, until toothpick in the center comes out clean. Let rest for about 5 minutes before removing from pan. I used this time to rub butter over the crust to enhance the artery-clogging properties of the loaf.


    In a pre-heated cast iron, it takes about 45 minutes to cook.


    Mmmmmmm!


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    Last edited by TraciInTexas; 07-16-2015 at 10:15 AM.

  2. #2
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    Re: Autumn Bread




    One acorn squash made enough purée for two batches of bread. I am freezing the other half for now.

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    Re: Autumn Bread




    I have decided to reduce the sugar by about half a cup, it was too sweet.

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    Re: Autumn Bread




    That looks delicious! I live spice breads, I can eat the whole thing!
    What's For Dinner?

  5. #5
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    Re: Autumn Bread




    Looks so good!! love all the spices in this recipe.

  6. #6

    Re: Autumn Bread




    Loves quick breads! there's no better time to make quick breads than fall.

  7. #7
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    Re: Autumn Bread




    Think I am going to make some more of this...


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