buttercup squash bread

So, truth be told, I've been eaten a good portion of my roasted squash. All I do is heat it up, add some fresh cracked pepper and it's delicious. The crazy thing though, is that even with the cupcakes I made, I still have a pile of puree to use up. So with the homesteaders big fans of banana breads, I figured a pumpkin bread would fit in nicely.

Where the cupcakes used 'pumpkin pie' spice, I decided to go at it with the original spices themselves, allowing me to create my own ratio. The bread itself is great. Perfectly moist, with that great quick bread texture. If I make this again, I'll definitely add more spice to really give you that autumn flavour kick and sub some of the oil out for apple sauce (which I was out of).

Squash Quick Bread

1 cup vegetable oil
3 eggs
15ozs squash puree
1 teaspoon vanilla extract
1 cup white sugar
1 cup brown sugar
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp ground nutmeg
1 tsp ground allspice
1 tsp ground cinnamon
1 tsp ground cloves
1/4 teaspoon salt

Preheat oven to 350 degrees and grease your 10 inch bundt pan. Cream oil, beaten eggs, squash (pumpkin) and vanilla together. Combine the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together. Add the dry mixture to the wet mixture and mix until just combined. Pour batter into the prepared pan.

Bake for 1 hour or until a toothpick inserted in the middle comes out clean. Let cake cool in pan for 5-10 minutes before removing to wire rack.