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Squash bread and quantum cats

April 12, 2011

Callie has been hanging out with me a lot since I’ve been home–you’d think we abandoned her every day we go to work.  She especially likes boxes:  eating them, jumping in them, scratching them…

We should start calling her Schrodinger’s cat and telling her that maybe she exists…but at the same time, maybe not.

Mary and Kirsten came up for a visit yesterday; I’ll post pictures when they send them.  To prepare for their arrival, I made some quickbread with acorn squash that I had left over.  I was skeptical about the squash being relatively interchangeable with sweet potato or pumpkin puree, but it totally worked to produce a light, moist, and gently spiced bread good for breakfast or snacks.

Squash Bread

adapted from Cooking Light


  • 1/2 an acorn squash, peeled and cut into 1-inch chunks (I also think you could sub. any winter squash, sweet potato, or pumpkin)
  • 2 tsp. butter
  • 1/3 cup (or more) chopped, toasted pecans
  • 2 cups whole wheat flour
  • 2 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/4 tsp. salt
  • 1/4 tsp. nutmeg
  • 1/4 tsp. cardamom (optional)
  • 1/4 tsp. baking soda
  • 2/3 cup maple syrup
  • 2/3 cup orange juice
  • 2 Tbsp. vegetable oil
  • 1 egg, lightly beaten


  1. Boil the squash for about 8 minutes or until soft.  Either mash with fork or masher, or puree in blender or food processor.  I added a smidge of brown sugar to the puree.  You should end up with 1 cup puree (you could also use puree from a can).
  2. Preheat oven to 350 and oil a normal-sized loaf pan.
  3. Soften butter and mix in toasted pecans and a smidge of brown sugar.
  4. Measure and mix together flour through baking soda in a large bowl.  Add puree, syrup, juice, oil, and egg, stirring until well-blended.  I had extra pecans and threw them into the batter at this point.
  5. Pour batter into oiled loaf pan.  Sprinkle pecan-butter mixture on top and press into top of loaf with a spatula or spoon.
  6. Bake for 1 hour or until a toothpick comes out clean from center.  Cool on rack for 5-10 minutes, then remove from pan and cool completely.  I thought this was good by itself or with some cream cheese (but then, I’m trying to get as many calories as possible…and cream cheese is a good way to go).

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