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!

AUTUMN SPICED BUTTERNUT SQUASH BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
• Beat sugar and shortening together in a bowl until fluffy. Stir butternut squash, eggs, and water into sugar mixture.
• Mix flour, baking soda, baking powder, salt, cinnamon, and cloves in another bowl; stir into sugar mixture. Add nuts and raisins; stir until batter is just blended. Pour batter into prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 15 minutes before removing to cool completely on a wire rack.

SQUASH CINNAMON ROLLS

Steps:

• Put squash in a saucepan and pour in enough water to cover; bring to a boil and cook until tender, about 15 minutes. Drain water from saucepan, cool squash, and mash using a potato masher or fork.
• Pour warm water into a bowl and sprinkle in yeast. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
• Combine flour, white sugar, and salt in a large bowl. Stir yeast mixture, mashed squash, milk, and 1/2 cup butter into flour mixture until dough starts to hold together. Turn dough onto a lightly floured work surface and knead until smooth.
• Place dough in a lightly oiled bowl, turning to coat all sides. Cover bowl with a damp cloth and let dough rise in a warm place until doubled in size, about 1 hour.
• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
• Roll dough into a 16x21-inch rectangle. Spread 1/3 cup butter over the top of dough. Mix brown sugar and cinnamon together in a bowl and sprinkle over butter layer. Roll dough around filling and cut into 12 to 15 rolls. Place rolls in the prepared baking dish and let rise until nearly doubled in size, about 30 minutes.
• Bake in the preheated oven until golden brown, about 15 minutes.
• Beat confectioners' sugar, 1/4 cup butter, cream cheese, and vanilla extract together in a bowl using an electric mixer until frosting is smooth; spread onto warm rolls.

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.