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Weekly CSA Recipe:
Fairytale Pumpkin Bread

Local winter squash is used to make a sweet and delicious quick bread.

October 6, 2017

Weekly CSA Recipe

I need to be honest with you: Cinderella had nothing to do with this Fairytale Pumpkin Bread. It’s all thanks to Tucson CSA (where I got the Magdalena big cheese squash in my weekly CSA share) and Sleeping Frog Farms (where Tucson CSA got the Magdalena big cheese squash for my weekly CSA share). Right about now you may be thinking, Hey. A Magdalena big cheese squash isn’t a fairytale pumpkin. And you’re right. But one look at a Magdalena big cheese squash (which, by the way, is one of the oldest cultivated squash varieties) will have you wondering when it’s going to transform into a chariot fit for a princess.

Luckily, you don’t have to wait to find out what magical powers this sweet, orange fleshed squash holds. If you act quickly, you can turn it into a loaf (or four) of Fairytale Pumpkin Bread.

But why is it called Fairytale Pumpkin Bread if it’s made with squash? You ask. Firstly, you ask a lot of questions. Secondly, squash bread sounds weird. Tastes delicious, but sounds really, really weird. Can we all agree that Fairytale Pumpkin Bread sounds way better? Great.

This tender and moist Fairytale Pumpkin Bread is naturally sweetened with raw honey, filled with whole grains, and contains enough squash to fulfill your daily vegetable requirement.

Fairytale Pumpkin Bread
Print Recipe
Servings Prep Time
8 Servings 15 Minutes
Cook Time
50 Minutes
Servings Prep Time
8 Servings 15 Minutes
Cook Time
50 Minutes
Fairytale Pumpkin Bread
Print Recipe
Servings Prep Time
8 Servings 15 Minutes
Cook Time
50 Minutes
Servings Prep Time
8 Servings 15 Minutes
Cook Time
50 Minutes
Ingredients
Servings: Servings
Instructions
  1. Heat the oven to 350º. Grease a 6-cup loaf pan with coconut oil.
  2. In a large mixing bowl, whisk together pureed squash, coconut oil, eggs, and honey until the mixture becomes smooth.
  3. Add the baking powder, baking soda, and spices to the bowl and whisk everything together once again.
  4. Add the flours to the bowl and use a rubber spatula to stir everything together, just until the batter is smooth.
  5. Pour the batter into the prepared loaf pan and use the back of your spatula to even out the top.
  6. In a small bowl, stir together the cane sugar and the remaining teaspoon of ground cinnamon. Evenly sprinkle the cinnamon-sugar mixture over the top of the batter.
  7. Bake the bread for about 50-60 minutes, turning the loaf pan every 15 minutes to ensure that it bakes evenly. Remove the bread from the oven when a cake tester inserted into the middle of the loaf comes out clean. Allow the cake to cool before removing from the pan and cutting it.
Recipe Notes

*Here's how to effectively cook and puree squash for baking.

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Fairytale Pumpkin Bread
Print Recipe
Servings Prep Time
8 Servings 15 Minutes
Cook Time
50 Minutes
Servings Prep Time
8 Servings 15 Minutes
Cook Time
50 Minutes
Fairytale Pumpkin Bread
Print Recipe
Servings Prep Time
8 Servings 15 Minutes
Cook Time
50 Minutes
Servings Prep Time
8 Servings 15 Minutes
Cook Time
50 Minutes
Ingredients
Servings: Servings
Instructions
  1. Heat the oven to 350º. Grease a 6-cup loaf pan with coconut oil.
  2. In a large mixing bowl, whisk together pureed squash, coconut oil, eggs, and honey until the mixture becomes smooth.
  3. Add the baking powder, baking soda, and spices to the bowl and whisk everything together once again.
  4. Add the flours to the bowl and use a rubber spatula to stir everything together, just until the batter is smooth.
  5. Pour the batter into the prepared loaf pan and use the back of your spatula to even out the top.
  6. In a small bowl, stir together the cane sugar and the remaining teaspoon of ground cinnamon. Evenly sprinkle the cinnamon-sugar mixture over the top of the batter.
  7. Bake the bread for about 50-60 minutes, turning the loaf pan every 15 minutes to ensure that it bakes evenly. Remove the bread from the oven when a cake tester inserted into the middle of the loaf comes out clean. Allow the cake to cool before removing from the pan and cutting it.
Recipe Notes

*Here's how to effectively cook and puree squash for baking.

Share this Recipe
Powered byWP Ultimate Recipe






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Weekly CSA Recipe:
Fairytale Pumpkin Bread