I have a confession to make – I actually made this recipe 3 weeks ago and I’m just getting to share it with you now.
I am so ashamed of myself, I am so behind on posting right now, I have two other recipes that I also cooked up a few weeks ago that still need to be posted too. And it isn’t like I’m not cooking things I don’t want to share, because I am and the back log just keeps on going.
But you see, like most food bloggers out there, I have a day job too, and I’m into my busy season, plus social commitments and keeping up my exercise routine – I’m just tired at the end of the night! It’s no excuse though! I hope to catch up in the next week or two, we’ve got the holidays coming up, and I have some exciting things planned.
So let’s get down to business – this recipe makes a lot, so for anyone not looking to stock their freezer full of muffins or bread I suggest halving it, even then my guess is you might end up with two loaves of bread. Like all quick breads, it freezes well but make sure to leave the glaze off anything you do plan on freezing.
If you aren’t a big squash fan, don’t worry, you won’t taste much of it. I used acorn squash puree in the batter and it is there more to add moisture than anything. Think of this as a super pumped up healthy carrot cake.
Recipe: Adapted slightly from Everyday Food
For the bread:
2 cups acorn squash puree
3 cups grated carrots
1 cup unsalted butter (2 sticks), room temperature
2 1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon fresh ground nutmeg
1 cup brown sugar
4 large eggs
3 teaspoons vanilla extract
For the glaze:
4 ounces cream cheese, room temperature
3 tablespoons powdered sugar
2 tablespoons milk (extra if needed)
1/4 teaspoon vanilla extract
For the squash puree: Preheat your oven to 400 degree F. Cut your acorn squash in half and scoop out the seeds. Lay face down on a baking sheet and roast about 45 minutes until tender. Spoon out the flesh and puree in a food processor or blender until smooth.
For the bread: Preheat your oven to 350 degrees F. Butter two – three 9X5 loaf pans or I used two 9X5 plus 6 jumbo muffins cups.
In a medium bowl whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
Using your mixer, beat the butter and sugar until light and fluffy. Gradually add the eggs one at a time until well combined and then the vanilla. Beat in the squash puree. Finally add the carrots.
Carefully add the flour mixture in two parts with the mixer on low. Transfer the batter to the prepared pans and bake until a toothpick inserted in the center comes out clean. The muffins took about 35 minutes while the bread takes about 40.
Let cool in pan and then turn out onto a wire rack to cool completely.
For the glaze: In a small bowl, mix together the cream cheese, powdered sugar, milk and vanilla until smooth. If it seems thick add a little more milk to thin out the glaze.
Once the bread is completely cool, spoon the glaze on top and spread evenly.
The bread will keep in an airtight container for about 3-4 days. It will keep froze for about 3 months.