Cupcake Squash Bread

Each Tuesday morning, I make my way to the Farmer’s Market at the American Legion to purchase, seasonal, local fruits and vegetables. It has to be one of my most favorite things about summer. If you’ve stopped by the Rusty Rooster Ranch booth, you’ve probably noticed their wide array of squashes. I love one in particular, the cupcake squash. Cupcake squash are a cute little green, pumpkin-looking variety with a savory flavor and mild sweetness that is accentuated when cooked or grilled. Since they have a slight sweet taste, I tried them in a zucchini bread recipe and loved it. I like to smear a slice of this ‘cupcake bread’ with peanut butter, or serve it warm with a dollop of ice cream and sliced fruit.

Cupcake Squash Bread
Makes one 12 x 6 inch loaf or two 9 x 5 inch mini-loaf pansCupcake Bread

Dry Ingredients
2 cups wheat flour
1 1/4 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
2 tsp cinnamon
1/2 cup brown sugar
1/2 cup chopped almonds

Wet Ingredients
2 eggs
2 tsp vanilla extract
3/4 cup milk
2 cups cupcake squash, shredded (about 2-3 cupcake squashes)

Preheat the oven to 350⁰. Use non-stick spray or butter to coat your large loaf pan or two small loaf pans. Place all of the dry ingredients into a large bowl and stir with a fork. Place all of the wet ingredients into a small bowl and whisk. Pour the wet ingredients into the dry, mixing well. Fold in the almonds and pour the mixture into the loaf pan(s). The mixture will be pretty thick, you may need a spatula to get all of it out. Place the pan into the oven and bake for 45-55 minutes. Test with a toothpick in the center of the bread, if it comes out clean it is ready. When the bread is ready remove it from the pan(s) and place it on a wire rack to cool. To store the bread wrap it first in parchment paper then plastic wrap and store in the refrigerator.

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