Squash or Pumpkin Gingerbread

My neighbor Shauna gave me these beautiful acorn squash that she grew. I roasted them and used them to make squash gingerbread.

I made the bread again, this time with pumpkin. It’s a bit more gingerbread than pumpkin bread; the squash taste is overwhelmed  by the gingerbread spices. You can roast and /or purée the squash ahead of time.

I used whole wheat pastry flour for a healthier bread.

Ingredients:

1 cup pureed roasted squash or pumpkin

½ cup mild molasses

1 tsp baking soda

1 ½ cups whole wheat pastry flour

1 tsp baking powder

2 tsp ginger

2 tsp ground cinnamon

¼ tsp ground cloves

¼ tsp salt

2 large eggs

1/2 cup sugar

1/3 cup canola oil

Roast squash or pumpkin at 450′ for an hour or until soft. Slice in half when cool enough to handle. Remove seeds and fibers, then scoop out flesh and purée in food processor. (You could also used canned pumpkin puree if you’re looking for a shortcut.)

If it has cooled down, heat with molasses in a small saucepan or in the microwave. Stir in baking soda. The soda should cause it to foam. Let cool.

Set oven to 325’ Spray a 8×8 inch pan with nonstick spray, and line the bottom of it with parchment paper, then grease and flour the paper and the pan sides. I’ve also made this in a loaf pan, but it took 15 minutes longer to cook.

Mix flour, baking powder, salt and spices into a bowl.

In a mixer bowl, beat eggs, applesauce and sugar on high speed 3-4 minutes until thick and the color is lighter.

Fold in 1/3 flour mixture, then alternate with ½ the squash mixture, mixing gently by hand. Pour into pan and shake pan to even out the batter to all sides. Bake it until a toothpick inserted in the center comes out clean, about 40 minutes.

It’s especially good spread with cream cheese or lower fat Neufchâtel (nuf-shuh-TEL) cheese and topped with walnuts.


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