Monday, January 2, 2012

Squash Bread

Happy 2012~! I hope everyone had a fantastic holiday weekend. The past week flew by like a whirlwind. My family came to visit us in New York for the first time. We celebrated a second Christmas, a birthday and the New Year. Incredibly, we braved New York City on the 31st and made it out with exhilarated exhaustion. Of course, the entire visit was filled with delicious food.

I was anxious for their arrival and couldn't stop baking. I figured it was a good thing because isn't everyone always hungry during the holidays? I made this squash bread using the acorn squash leftover from the squash tart a week ago. Easy to serve, and perfect for a snack. Add some walnuts if you got them. Enjoy with Earl Grey or your tea of choice.

Squash Bread
2/3 cup squash puree
1/2 cup sugar
1/4 cup honey
1/4 canola oil
1 large egg plus 1 egg white
1 1/4 all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp salt
1/8 tsp ground nutmeg
1/8 tsp ground cloves

Preheat oven to 350 degrees and lightly oil a 9x5 loaf pan. Mix squash puree, sugar, honey, oil, and eggs in a large bowl.

In a medium mixing bowl, add flour, baking powder, baking soda, ground cinnamon, ground ginger, salt, ground nutmeg and ground cloves. Mix well with a whisk.

Add to the squash mixture and mix until smooth. Pour into the baking pan and bake for 45 minutes.

After everyone arrived and got situated, my mom prepared a hot pot feast. Egg dumplings, fish balls, rice noodles, sliced beef, bok choy, taro, the works. My tummy was happy. And it didn't end there! I can't wait to share what we had for breakfast. Stay tuned!

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