Fall Baking

I had some left over baked acorn squash I wanted to use up and went searching for inspiration. I found it in, Homemade Bread by the Food Editors of Farm Journal (copyright 1969). I used a recipe entitled: Golden Pumpkin Bread to springboard my own creative tendencies. Here's the recipe for anyone interested. Items in parentheses indicate original ingredients per the book.

Spiced Squash Bread

1 C. vanilla soymilk (milk)
1 C. cooked & mashed acorn squash (canned pumpkin)
1/4 C butter (shortening)
1/8 C sugar (1/4 C sugar)
2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp cardamom
2 TBSP yeast
1/2 C warm water
3 C freshly ground whole wheat flour (not in original)
3 C all purpose flour (6 1/2 C all purpose flour)
2 eggs
1 1/2 C raisins


Scald milk; stir in squash, butter, sugar, salt, & spice. Cool to lukewarm.
Sprinkle yeast over water water, stir to dissolve let sit until creamy.
Add about 3 cups of flour, milk mixture, and eggs to yeast. Beat until combined. Add raisins and enough remaining flour to make a dough. Knead until elastic & smooth. Put in lightly greased bowl to rise. Let rise until doubled about 1 hour.
Punch down dough. Form into 2 loaves and put into greased pans. Let rise unti doubled about 45 minutes.
Bake in preheated 375 degree over of 35 minutes.


We ate some while it was still warm last night and it was delish - this morning we toasted it and just yum!



I also made a bunch of fall inspired sugar cookies for some guests tomorrow. I used my grandmother's recipe - only subsitituting real butter for shortening. That's her recipe card there - I feel incredibly blessed to have that treasure.