How do you make pumpkin bread without pumpkin? Try using roasted winter squash instead. (Yes, I am aware that pumpkin is a squash, but you know what I mean.) Sure, you can call it squash bread, but that might confuse people. Just call it the best pumpkin bread ever.
I made a double recipe of this bread twice last week. Yes, four loaves of “pumpkin” bread were consumed by my family and friends in just a few short days.The first time around, I gave a loaf away to friends and kept one for us to eat. About 24 hours later, I realized that BabyC and I had together eaten all but one slice of our loaf. Husband, who had been coming and going from work a lot, hadn’t even had a chance to try it! I felt obligated to make another couple of loaves so he could at least have a fair shot at it.
I tried this recipe with two types of large winter squash: an ambercup and a kabocha (see here for an illustrated guide to winter squashes). The ambercup squash had been sitting in our garage since November, when it came with one of our last CSA shares. It looks similar to a pumpkin but is brighter orange and has a slightly rough skin. It had kept beautifully in those cool temperatures, and the bread was perfect. The kabocha, purchased from my local grocery store, was equally good.
Until recently, these huge winter squashes intimidated me. It seemed like a lot of work to cut, peel, and cook. Butternut squash has always been my go-to winter squash. Thanks to the CSA, I was pushed outside of my comfort zone and forced to finally do something with that monstrous ambercup squash that waited patiently in my garage. Read more