Acorn Squash Bread

I roasted and canned my acorn squash from the June rescue boxes.  This morning was a little chilly, and Acorn Squash bread just sounded amazing.  For this recipe, you could use canned or roasted pumpkin, roasted butternut squash, or even roasted sweet potatoes.  I've tried all of them in this bread recipe.  As for fall, this bread is a staple for chilly, crisp mornings.  Pro Tip: When I have leftover mashed sweet potatoes, I also make this bread with them.

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Acorn Squash Bread

1 3/4 cup roasted acorn squash or one can of pumpkin

1/2 cup raw sugar

1/2 cup brown sugar

1/3 cup milk

1/3 cup olive oil + more for greasing loaf pan

2 eggs

1 tsp fresh ginger

1 tsp baking soda

3/4 tsp pink salt

1/2 tsp cinnamon, ground

1/4 tsp nutmeg, ground

1/4 tsp cardamom, ground

1/4 tsp baking powder

1 3/4 cup unbleached flour

1/2 cup chopped walnuts

1/2 cup dark chocolate chips (optional)

Preheat your oven to 350 degrees.  Mix everything up, reserving the flour, walnuts, and chocolate chips for last.  Don't overmix your flour; it should just come together.  Grease a loaf pan and pour the batter into the pan.  Bake for 70 minutes.

Peach Bread

Pecan Pie Bars

Banana Vanilla Rum Pound Cake

Carrot Cake Cupcakes

Good bread is the most fundamentally satisfying of all foods, and good bread with fresh butter, the greatest of feasts.

 - James Beard