Summer (squash) time and the baking is easy
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Happy Easter!
I hope you are all lounging around at home, sharing time with family, remembering that He is risen! Doesn't it give you such peace to know that you are loved so much by Jesus?
While you are enjoying this (hopefully) quiet and peaceful day why not take some time to bake with family? I love putting baby boy in his high chair and talking to him while I cook. We talk about colors, words and of course food.
This past week I made a Summer Squash Bread. I know, it probably sounds terrible, but I promise you that it is amazing. You can't even taste the squash, it just gives is a buttery taste and texture. Also, the cinnamon and other spices give it great flavor. It's like my two favorite seasons, Summer and Fall, got together, had a baby and named it Summer Squash Bread.
So let's get this show boat movin.
Print recipe here.
What you'll need:
(Notice all my generic dollar store ingredients. You don't need what I call "sexy ingredients" to bake.)
3 eggs, beaten
2 cups sugar*
1 cup vegetable oil*
3 cups all-purpose flour
3 teaspoons baking powder
2 tablespoons Pumpkin Pie Seasoning (nutmeg, allspice, cinnamon and ginger if you can't find pie spice.)
2 cups shredded summer squash (One LARGE squash)
Preheat your oven to 350 and grease a bread pan (muffin pan etc.)
Whisk your eggs until they are fluffy and that beautiful yellow color and add your oil*.
Snap a (blurry) photo of your little helper.
Add your sugar and continue to stir.
Add your flour a smidge at a time. (I do all this by hand, but feel free to use an electric mixer. I'm just being difficult.)
Mix in your spices and baking powder. I add lots of spice, you can add a little, it's you're bread after all.
Next stir in your squash.
Once you have everything good and mixed, transfer if it to your pan and pop it in the oven for 45 minutes.
*You can use 3/4 cup sweetened apple sauce and 1/4 cup oil and reduce the sugar to 1/2 a cup. You will need to cook an additional 10 -15 minutes.
