Squash & Apple Bread

Fall is my favorite season - and what better way to celebrate than experimenting with a fruit bread?  Yes, my love for all puree-filled breads is well documented on my recipe page, from Apples to Zucchini, I've got many of them covered - so many that now I'm venturing into dual-puree territory.  

Dun, dun, dunnnn.  Ok, so it's not that dramatic - but it is tasty. 

Oh, and there so many lovely ways to prepare this - you could toss it into a cake pan and top it with a nice oat and brown sugar topping for a delicious crumb cake, or pour into muffin tins for an on-the-go breakfast - or even - dare I say it? Pour into a donut pan and frost with a cream cheese glaze... oh my... whichever variation you choose, here's where to start:

Squash & Apple Bread

Ingredients:
1/2 cup squash puree
1/2 cup applesauce or apple puree
1/4 cup whole wheat flour
1 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 cup sour cream
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 eggs

Directions:

Preheat the oven to 350-degrees. Lightly butter one loaf pan and set aside.

I chose to roast my butternut squash rather than boil it, which adds a bit of flavor and richness, I think.  Peel and cut your squash pieces.  Use a cooking spray to lightly coat a baking sheet.  Spread the squash pieces out, give another quick spritz and a sprinkle of cinnamon.  Cook at 400-degrees until fork tender (about 20-25 minutes depending on the size of your pieces). 

In a medium mixing bowl, whisk together the dry ingredients and spices and set aside.  In a large mixing bowl, beat the egg, then combine the rest of the wet ingredients.  Fold in the dry ingredients until just mixed.  Pour the mixture into the prepared pan and bake for 35-40 minutes.

This makes two loaves of bread, and you can easily freeze one loaf for later. Let the loaves cool completely, wrap the freezer-bound bread with plastic wrap, then a layer of foil.  Label and store for up to three weeks in the freezer.  Thaw on the counter overnight.