This is a fall nutty quick bread made with any sweet squash. We have used acorn, butternut, and frozen squash, and combined with fall spices it's a delicious slice. The bread is very versatile and squash can be substituted with applesauce, mango mashed or bananas. A wonderful addition for a little heat is cayenne pepper or black pepper. If you want something to go with a fall meal, this is a wonderful addition.

A delicious fall quick bread perfect with any hot beverage via @Whats Cookin Italian Style Cuisine.comPhoto byClaudia Lamascolo

Shopping List:

• 1- 1/2 cups sugar
• 2 eggs
• 1/2 cup butter
• 1 - 3/4 cups AP flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• 1 teaspoon allspice
• 2 cups mashed and pureed squash acorn, and butternut (or frozen squash can be used you will need two packages thawed and drained)
• Note: if you want to substitute squash, use mango mashed, applesauce or bananas
• 1 teaspoon pure vanilla extract
• 1 cup chopped pecans or another nut you prefer (substitute pumpkin seeds for nut allergies)
• Optional:1/4 teaspoon cayenne pepper or black pepper

Directions:

1. If using fresh squash, clean and seed the squash (slice in half, microwave around 6 to 8 minutes, cool then scoop out the pulp and puree in a food mill or processor.
2. In a large bowl beat the butter with sugar for around 2 minutes.
3. Add the eggs and beat again.
4. Add in the puree and stir until blended, then add the rest of the ingredients to combine evenly.
5. Pour this into a greased loaf pan (or line it with parchment paper).
6. Bake at 350 degrees for 55 to 60 minutes. Test with a toothpick to ensure doneness.

More Recipes to Try:

Spanish Bar Cake

Hot Milk Cake

Sour Milk Cake

Pistachio Cake