Sunday, September 19, 2010

Harvest Sweet Bread

175. With summer coming to a close and baskets full of garden fresh produce available. I decided to use my last cucuzza squash in a Harvest Sweet Bread recipe. If you don't know what a cucuzzi squash is, you need to check out my post on Cucuzza Squash here.
I grated the squash and measured it out to accompany my Zucchini Bread Recipe and substitute the cucuzza in place of zucchini. The cucuzza worked beautifully. I love this bread, it's the taste of harvest time.
Harvest Sweet Bread

2 cups flour
1 1/4 cup whole wheat flour
1 tsp kosher salt
2 1/2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
2 Tablespoons lemon zest
1 3/4 cup sugar
3 cups grated zucchini or cucuzza squash
3 eggs lightly beaten
1 cup melted butter
2 tsp vanilla
1 cup chopped nuts, walnuts or pecans
cinnamon and sugar to sprinkle over bread

Preheat your oven to 350 degrees. Prepare 2 regular loaf pans by spraying with oil.

Place all ingredients, in order, into a large mixing bowl. Blend together with a wooden spoon till smooth, glossy and bubbly. Divide batter between two prepared loaf pans. Sprinkle cinnamon and sugar over batter before baking.
Bake 60 minutes until done and toothpick inserted comes out clean.
This recipe is delicious and makes wonderful small muffin cakes as well.

"Bread deals with living things, with giving life,
with growth, with the seed, the grain that nurtures.
Its not coincidence that we say bread is the staff of life."
~Lionel Poilne


Miz Helen said...

We raise a variety of squash here at The Cottage. Your recipe looks great, I will give it a try.
Thank you for sharing.

Gail @ Faithfulness Farm said...

This bread looks (and I am assuming smells & tastes) devine!! I will be trying this. I make a apple muffin that I always grate the apples for...great tip!



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