Monday, November 22, 2010

Sunday Baking

As has been the trend the last 3 weeks I spend Sunday afternoon baking. This week was another batch of butternut squash & walnut bread along with more cheddar & leek muffins. The results of both were great!
The Butternut Squash Walnut Bread was a modification of a basic pumpkin walnut bread, it came out soft and perfectly moist inside with a delightfully crunchy crust.
Butternut Squash Walnut Bread
1 1/2 cups flour
1/2 tsp salt
1 cup sugar
1 tsp baking soda
1 cup cooked butternut squash puree
1/2 cup vegetable oil
1/2 cup honey
2 eggs
1/4 cup water
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp ginger
1/2 cup chopped walnuts

Preheat oven to 350F. Mix flour, sugar, salt, baking soda in a bowl and set aside. In a second bowl mix squash puree, oil, honey, eggs, water, nutmeg, cinnamon, & ginger. Pour wet contents over dry ones and stir until combined. Once combined stir in walnuts. Pour mixture into buttered loaf pan, topping with any extra chopped walnuts. Bake 60 minutes. Let cool for 15 minutes before serving.


I used the same recipe as last week for another batch of Cheddar & Leek Muffins:
We now have nearly 3 dozen frozen muffins for the winter! I'm sure they will be making many appearances in my Dark Days Challenge recaps.

Did you do any cooking or baking this weekend? If so, what'd you make??

3 comments:

Daphne said...

I made a chicken and scarlet runner bean soup, but it was just OK. When I decided to turn it into taco filling it became divine. I'd never cooked with scarlet runner beans before, but since I had them sitting there they needed to be used up. They are pretty good. I'll have to grow more next year.

meemsnyc said...

Oooooh, cheddar and leek muffins! That sounds awesome. I have to grow leeks next year!! I love using butternut squash in baking. Your bread looks scrumptious.

Mac said...

Yum~~~they look delicious, You make me hungry, I shouldn't be reading this before bedtime.