This is the winter squash equivalent of zucchini bread: easy and delicious. The year we were married was a great year for winter squash. They served as decorations and we served them in wedding cake, baked according to this recipe and dressed up with cream cheese frosting. This recipe is kind of heavy on white flour and sugar and somewhat sparse on farm ingredients (only eggs & squash, and occasionally yogurt if I substitute it for a part of the oil). However, it is yummy, so we’re going to provide the recipe as baked for that special day.
Advance prep: Bake the squash and let cool. Remove the pulp from the skin and mash/puree until smooth.
- 3 1/2 cups all-purpose flour (okay to sub some whole-wheat flour)
- 1 tsp nutmeg
- 1 1/2 tsp cinnamon
- scant 1/2 tsp cloves
- 2 tsp salt
- 1 tsp baking powder
- 2 tsp baking soda (not sure this is essential given that there aren’t especially acidic ingredients, but haven’t been adventurous enough to omit)
- 1 cup oil
- 3 cups white sugar (okay to skimp some)
- 4 eggs
- 2 cups baked & pureed pumpkin or winter squash, any variety
- 2/3 cup water
- 2/3 cup raisins
- 2/3 cup chopped pecans or other nut of choice
- Optional: Cream cheese frosting (which we now make with our goat chevre instead of cream cheese); leftover frosting freezes well for future use
- Preheat oven to 350º.
- Grease & flour two 9×5 loaf pans OR two round cake pans.
- In a medium bowl, combine dry ingredients: flour, nutmeg, cinnamon, cloves, salt, baking powder, and baking soda.
- In a large bowl, cream oil and sugar. Add eggs, stir. Add pureed squash/pumpkin, combine well.
- Alternately add dry ingredients and water to wet ingredients; stir just enough to combine after each addition.
- Fold in raisins and nuts.
- Pour batter into prepared pans.
- Bake until toothpick inserted into the center comes out clean, ~40-45 minutes for cake pans or ~70-90 minutes for loaf pans.
- Cool ~10 minutes on wire racks.
- Remove from pans.
- If desired, frost with cream cheese frosting when cool, or simply enjoy plain.