Butternut Ginger Tea Bread Recipe
"Squash Recipes Online"

1 3/4 C. flour

3/4 C. light brown sugar, packed

2 t. baking powder

1/2 t. salt

1 t. ground ginger

1 T. candied ginger, coarse chopped

1/3 C. unsalted butter, chilled and cut into cubes

1/4 C. milk

1 C. packed cooked butternut squash*

2 large eggs

Pre-heat oven to 350 F. Grease a 9 x 5 inch loaf pan.

Fit a food processor bowl with the metal blade attachment. Place the flour, sugar, baking powder, salt, ground ginger and candied ginger in the bowl. Pulse a few times to combine. Sprinkle the butter over the flour. Pulse a few seconds until the mixture looks like cornmeal. Add the milk, eggs, and the squash. Pulse just until a smooth, thick batter is formed.

Spread the batter in the prepared pan and bake for 40 - 45 minutes at 350 F.

Cool in the pan for 10 minutes. Turn out onto a rack to cool completely.

*Note: To cook the squash, cut the ends off of the butternut squash and cut the squash in half. Scoop out the seeds. Place the two halves cut side down in a close fitting shallow baking dish. Add 1/2 cup water and cover with foil. Bake for about 45 minutes at 350 F., until the squash is fork tender. The shallow end will cook faster, but do not be concerned about this. The squash just needs to be tender enough to scoop out. The food processor will puree it for a smooth batter.

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