Cinnamon Squash Bread W Cinnamon Squash Icing Recipes

CINNAMON SQUASH BREAD W/ CINNAMON SQUASH ICING

Steps:

• Pre-heat your oven to 350 degrees F.
• In a small cup, whisk together the non-dairy milk and apple cider vinegar and set aside.
• In a medium bowl, mix the squash puree, coconut sugar and aquafaba and set aside.
• In a small mixing bowl, sift the flour, cinnamon, nutmeg, ginger, salt, baking soda, and baking powder.
• Whisk the dry ingredients into the wet until combined.
• Pour in the milk/vinegar mixture and stir just until combined. The batter should be nice and fluffy. Do not over mix!
• Pour batter into a bread pan that has been lightly sprayed with cooking oil.
• Bake 45-50 minutes until a toothpick comes out clean.
• Let cool for 10 minutes in the pan on a wire rack before unmolding.
• While the bread is cooling, make the icing. Combine all ingredients in a high speed blender and blend until smooth.
• When the bread is cool, use a spoon to drizzle the cinnamon squash icing over the bread.
• Enjoy!

SUMMER SQUASH BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
• In a large bowl, use an electric mixer to beat the eggs until fluffy. Beat in the sugar, oil, and vanilla. Gradually mix in the flour, baking powder, cinnamon, and nutmeg. Fold in the squash. Transfer to the prepared baking dish.
• Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean.

CINNAMON SQUASH BREAD

Steps:

• Preheat oven to 325 degrees. Grease and flour two 8.5 by 4.5 inch loaf pans. In a large mixing bowl, beat the eggs well. Add the oil, sugar, grated squash and vanilla. Cream together. In a separate bowl, sift together the flour, baking powder, salt and cinnamon. Add to the creamed mixture and beat until well blended. Fold in the nuts. Bake at 325 degrees for 1 hour or until a toothpick inserted in the center comes out mostly clean and the bread has risen. This bread freezes nicely.

WINTER SQUASH BREAD

Steps:

• 1. Grease 2 loaf pans. Preheat oven to 350.
• 2. In a large bowl, beat together sugar and oil. Add eggs and beat well.
• 3. In a separate bowl, mix together flour, baking soda, salt, cinnamon, and nutmeg.
• 4. Add flour mixture and water alternately to the sugar mixture, beating on low speed after each addition until just combined.
• 5. Beat in mashed squash. *Any winter squash will work - acorn, butternut squash, buttercup squash, hubbard squash, or calabaza. You can even use a 15 oz can of pumpkin, if desired.
• 6. Spoon batter into prepared pans.
• 7. Bake at 350 for 55-65 minutes until a toothpick inserted near the center comes out clean.
• 8. Cool pans on wire racks for 10 minutes.
• 9. Remove from pans. Cool completely on wire racks.