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breakfast

autumn harvest breakfast bread + a giveaway

Wednesday, October 15, 2014

Autumn Harvest Breakfast Bread | The Vanilla Bean Blog
Nature’s first green is gold,
Her hardest hue to hold.
Her early leaf’s a flower;
But only so an hour.
Then leaf subsides to leaf.
So Eden sank to grief,
So dawn goes down to day.
Nothing gold can stay.
-Robert Frost, “Nothing Gold Can Stay”
Autumn Harvest Breakfast Bread | The Vanilla Bean Blog
Autumn Harvest Breakfast Bread | The Vanilla Bean Blog
Autumn Harvest Breakfast Bread | The Vanilla Bean Blog
Autumn Harvest Breakfast Bread | The Vanilla Bean Blog
Autumn Harvest Breakfast Bread | The Vanilla Bean Blog
This Autumn Breakfast Bread is from Amanda Paa’s new book Smitten With Squash. It’s a lovely little book, celebrating that underappreciated vegetable, with knowledgeable tips and creative recipes. I’m giving away one copy of her book – leave your name and email in the comment section to enter.

Autumn Harvest Breakfast Bread | The Vanilla Bean Blog
Autumn Harvest Breakfast Bread
from Smitten With Squash by Amanda Kay Paa

I couldn’t hunt down a red kuri squash, so I substituted canned pumpkin. This bread is extra delicious warm.

6 tablespoons (3/4 stick) unsalted butter, melted slightly and whisked to a creamy texture
1/3 cup white sugar
1/3 cup packed dark brown sugar
2 large eggs
3/4 cup red kuri squash puree (or canned pumpkin)
1 cup mashed, very ripe bananas (about 2-3 medium bananas)
2 tablespoons dark rum
1 teaspoon vanilla
1 1/2 cups plus 1 tablespoon all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons cinnamon
2 teaspoons freshly grated ginger

Preheat the oven to 350. Grease an 8 x 4 inch loaf pan.

In a large bowl, whisk together the butter, sugars, eggs, squash puree, bananas, rum, and vanilla. In a separte bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, and ginger. Add half of the dry ingredients to wet and stir a few times. Then stir in the remaining dry ingredients until just combined and no flecks of flour remain. Spoon the batter into the prepared pan.

Bake the bread for 50-60 minutes, until a toothpick inserted in the center comes out clean (if the bread is browning but not quite finished, cover lightly with foil). Remove the bread from the oven, let cool in the pan for 8 minutes, then turn out and cool completely on a wire rack.
Autumn Harvest Breakfast Bread | The Vanilla Bean Blog
Maple Cream Cheese Icing

6 ounces cream cheese, room temperature
2 tablespoons maple syrup
1/2 teaspoon vanilla
good pinch of salt
1 1/2 cups powdered sugar

In the bowl of a standing mixer, beat the cream cheese on medium-high until light and fluffy. Scrape down the sides, and add the maple syrup, vanilla, and salt. Beat again until light and fluffy. Add the powdered sugar and mix on low until combined. Increase the speed to medium, and beat until light and fluffy.
Autumn Harvest Breakfast Bread | The Vanilla Bean Blog
breakfast bread14 (1 of 1)blogsize
(Thanks to the lovely Zoë François for helping me with this post!)

  • Reply
    Emily
    Wednesday, October 15, 2014 at 10:06 pm

    Have to bake this! 😀

    • Reply
      chickie brewer
      Saturday, October 18, 2014 at 4:56 pm

      Looks so deliciously yummy good!

  • Reply
    Chloé
    Wednesday, October 15, 2014 at 10:10 pm

    That looks absolutely delicious. Hope I can win the book!

  • Reply
    Ashley O.
    Wednesday, October 15, 2014 at 10:31 pm

    I love this time of year for so many reasons, but baking being one of the top! I would love to have a copy of this book. This recipe sounds absolutely delightful!! xoxo ~Ashley

  • Reply
    Lauren G.
    Wednesday, October 15, 2014 at 11:57 pm

    Thanks for the giveaway. I love squash-my favorite is spaghetti squash.

  • Reply
    Katrina @ Warm Vanilla Sugar
    Thursday, October 16, 2014 at 12:07 am

    How perfect is that Frost poem?! Lovely! And so is this bread…a whole book about squash?! I’m in!

  • Reply
    Madeline
    Thursday, October 16, 2014 at 12:15 am

    This looks delicious, squash AND banana, perfect!

  • Reply
    Meghan
    Thursday, October 16, 2014 at 1:09 am

    That poem is one of my favorites from Mr. Frost. He’s one of my favorites, as he has such a way with the seasons. And as for that bread: that icing is incredible looking. This is the kind of loaf I could cozy up to wit a good book and a cup of tea.

  • Reply
    sabine
    Thursday, October 16, 2014 at 1:18 am

    Since pumpkin is not so popular at my house, I´m always grateful for a great sounding recipe like this one to improve that poor squash´s reputation… Merci!

  • Reply
    Tiffany
    Thursday, October 16, 2014 at 1:20 am

    Delicious, can’t wait to make this.

  • Reply
    Jane Lustgarten
    Thursday, October 16, 2014 at 1:44 am

    This looks wonderful. J have a B@B in Vermont. Will make this recipe this weekend.
    Jane Lustgarten

    I meant to say I have a B@B in Middlebury Vermont. This recipe will be perfect
    for my guests.
    Jane Lustgarten

  • Reply
    Linda L.
    Thursday, October 16, 2014 at 1:45 am

    That loaf looks great!

  • Reply
    Alex Reynolds
    Thursday, October 16, 2014 at 2:56 am

    What a great idea to use vegetables and with pumpkin in season now I think this is one I need to try now. Thanks

  • Reply
    Debbie Laurens
    Thursday, October 16, 2014 at 4:25 am

    This looks wonderful. I’d love to win the book!

  • Reply
    marpy hayse
    Thursday, October 16, 2014 at 5:29 am

    Oh. Em. Gee.
    Yum!

  • Reply
    Lesie
    Thursday, October 16, 2014 at 5:34 am

    Oven is on! Gotta make this pronto!

  • Reply
    Danielle
    Thursday, October 16, 2014 at 6:34 am

    Will have to get this book! My husband grew several dozen butternut squash this year so we’re up to our eyeballs (literally, if you stack them!) in squash!

  • Reply
    Katherine
    Thursday, October 16, 2014 at 6:37 am

    This bread looks delicious! Thanks for sharing!

  • Reply
    cori
    Thursday, October 16, 2014 at 6:38 am

    Looks AMAZING especially at 5:30am

  • Reply
    Maryna
    Thursday, October 16, 2014 at 6:55 am

    Amazing photos, amazinf recipe! It feels like autumn in your post)

  • Reply
    Rachel
    Thursday, October 16, 2014 at 7:05 am

    Maple cream cheese icing…too good!

  • Reply
    Angela
    Thursday, October 16, 2014 at 7:12 am

    This poem reminds me of the house I lived in as a child, nestled in the forest of a state park. Watching the many beautiful changes the seasons brought to those woods was life-altering. Thank you for starting my morning with creamy thoughts, and helping me decide what to bake today!

  • Reply
    Samantha
    Thursday, October 16, 2014 at 7:21 am

    Looks delicious!

  • Reply
    Cristina
    Thursday, October 16, 2014 at 7:37 am

    Yay for squash! I always substitute it for pumpkin and I am glad to see there is a whole book dedicated to it 🙂

  • Reply
    Liesl R
    Thursday, October 16, 2014 at 7:55 am

    Looks lovely and it’s perfect for this weekend’s new baking recipe!

  • Reply
    Deborah
    Thursday, October 16, 2014 at 8:22 am

    This looks yum!

  • Reply
    Ginger Stark
    Thursday, October 16, 2014 at 8:25 am

    Looks delicious!

  • Reply
    Rachel Farrant
    Thursday, October 16, 2014 at 8:27 am

    This looks delicious!

  • Reply
    Marcia
    Thursday, October 16, 2014 at 8:30 am

    I completely agree that squash – (I never heard of kuri – but must look for it!) is underrated and awesome! This looks so good! Must try….

  • Reply
    Sini | My Blue&White Kitchen
    Thursday, October 16, 2014 at 8:32 am

    What a comforting breakfast bread, and I think that frosting makes it even better. Perfect for fall.

  • Reply
    Annie
    Thursday, October 16, 2014 at 8:35 am

    Looks delicious! Happy fall to you.

  • Reply
    molly yeh
    Thursday, October 16, 2014 at 8:37 am

    this bread, these photos are GORGEOUS!!!!! and hi, zoe!!! hehehe

  • Reply
    Britney Loren
    Thursday, October 16, 2014 at 8:43 am

    It is 6:45 am…I am hungry and this is making me drool. Can’t wait to make it!!!

  • Reply
    Amanda Paa
    Thursday, October 16, 2014 at 8:44 am

    That poem is so beautiful. What a true representation of the change in seasons. I’m so grateful for your support with the book. These photos are so gorgeous, the lighting, the textures, everything. Thank you so so much. xo

  • Reply
    Margaret Ann
    Thursday, October 16, 2014 at 8:51 am

    First time reading your blog (that I can remember); what a warm, wonderful feel to it. You hooked me with the Frost poem and I noticed other poems in earlier postings – a draw to pull me back, as if the photos weren’t enough. Squash & pumpkin are very favored ingredients in our home, so will be trying this very soon (like the use of the bananas as well – always have a few in the freezer). Thank you. P.S. Of course the giveaway would find a good home in my kitchen.

  • Reply
    Julia in St. Paul
    Thursday, October 16, 2014 at 8:52 am

    Mmmmm . . . any excuse for that maple cream cheese frosting, I’m there!

  • Reply
    Kaye L
    Thursday, October 16, 2014 at 8:57 am

    Divine! Thanks for sharing tbe recipe & the poem.

  • Reply
    Norma
    Thursday, October 16, 2014 at 8:57 am

    Love to try new recipes using squash as we always have an abundance of it in the garden. Would love to win the book and find new ways to utilize squash. Can’t wait to try this recipe!

  • Reply
    Amy
    Thursday, October 16, 2014 at 8:57 am

    I think I may bake this today! I love maple and squash.

  • Reply
    Diane Riedel
    Thursday, October 16, 2014 at 8:59 am

    Such a lovely poem and recipe to start the day. I’m anxious to try the recipe, I’m sure it will be a keeper especially with the addition of ginger. Happy baking to all!

  • Reply
    MaryKay Lawrence
    Thursday, October 16, 2014 at 9:11 am

    I loved the poem. What a lovely way to start your blog today. I will be making the bread this weekend. Thank you.

  • Reply
    sarah
    Thursday, October 16, 2014 at 9:32 am

    Mmm! I’d love to be inspired by more squash recipes! 🙂

  • Reply
    Sabrina
    Thursday, October 16, 2014 at 9:32 am

    Mmm, that looks divine!

  • Reply
    Cindy Barnard
    Thursday, October 16, 2014 at 9:36 am

    I have so much squash in my garage from my garden. Glad to have another recipe to use some up and the “bread” looks delicious and decadent. Thanks!

  • Reply
    Renée | Flavors of Light
    Thursday, October 16, 2014 at 9:54 am

    What beautiful images and poem. This breakfast bread looks so scrumptious, that frosting looks so….. I just want to reach in and grab that slice!

  • Reply
    Julia
    Thursday, October 16, 2014 at 10:03 am

    This looks delicious, perfect for a weekend breakfast treat.

  • Reply
    heather @french press
    Thursday, October 16, 2014 at 10:15 am

    your photos have me drooling and heading to the store!

  • Reply
    Allison from Baking: a Love Story
    Thursday, October 16, 2014 at 10:28 am

    This looks incredible. Dammit. I was going to post pumpkin bread on my blog this week, but now, forget it – I’m just making this for the family. The maple is a very nice touch to the cream cheese frosting. Thanks for more originality and GORGEOUS photos!

  • Reply
    Beth DePietropolo
    Thursday, October 16, 2014 at 10:36 am

    I am making this today, thank you! Beautiful photos as well!

  • Reply
    Kelli
    Thursday, October 16, 2014 at 10:37 am

    Lovely post. Lovely recipe.

  • Reply
    Michaela
    Thursday, October 16, 2014 at 10:38 am

    Such beautiful photography and the recipe looks delicious!

  • Reply
    Melissa
    Thursday, October 16, 2014 at 10:42 am

    Mmmmm. Looks delicious. I’m going to make it with rice and almond flours, so I’ll let you know how that goes.

  • Reply
    Jane
    Thursday, October 16, 2014 at 11:38 am

    Thanks for sharing the the beautiful poem. It immediately brought me back to my fifth grade teacher who absolutely loved reading Frost to us. What a lovely time of year, and the bread looks fantastic!

  • Reply
    Katherine Turner
    Thursday, October 16, 2014 at 11:55 am

    My favorite poem! And this bread sounds amazing. I’d love to win a copy of the book!!!

  • Reply
    Whitney Fast
    Thursday, October 16, 2014 at 12:28 pm

    This bread looks lovely!

  • Reply
    Lauren
    Thursday, October 16, 2014 at 1:24 pm

    This looks delicious!

  • Reply
    natalie
    Thursday, October 16, 2014 at 1:36 pm

    this looks tasty!

  • Reply
    Love CompassionateLee
    Thursday, October 16, 2014 at 2:16 pm

    You are right about squash being under appreciated. However, thanks to this recipe, I’ll be eating squash more often. Happy Thursday, Sarah 🙂
    http://www.lovecompassionatelee.com/

  • Reply
    Sarah P.
    Thursday, October 16, 2014 at 2:19 pm

    This bread looks super tasty! I am a huge fan of squash. sarahepardee at gmail dot com

  • Reply
    Eric
    Thursday, October 16, 2014 at 2:36 pm

    I will definitely be making this soon.

  • Reply
    Christine
    Thursday, October 16, 2014 at 3:09 pm

    looks amazing!

  • Reply
    Lillian
    Thursday, October 16, 2014 at 3:12 pm

    Looks beautiful! Loving this trend to healthier treats!

  • Reply
    Phi @ The Sweetphi Blog
    Thursday, October 16, 2014 at 4:33 pm

    This looks absolutely amazing, and squash is such a fantastic vegetable that is so versatile and very often forgotten!! Definitely want to try making this dreamy looking autumn harvest bread!

  • Reply
    Christina
    Thursday, October 16, 2014 at 5:32 pm

    I can’t get enough squash this time of year! This bread looks divine.

  • Reply
    Patricia Scarpin
    Thursday, October 16, 2014 at 6:52 pm

    It does look amazing – I love the maple frosting!

  • Reply
    Brenda
    Thursday, October 16, 2014 at 7:31 pm

    Can’t wait to try this!

  • Reply
    Laura Biscaro
    Thursday, October 16, 2014 at 10:50 pm

    this is absolutely lovely! I’m such a sucker for squash, I think nothing screams “fall” better! this book is a MUST! *-*

  • Reply
    Beck
    Thursday, October 16, 2014 at 10:50 pm

    Pumpkin and banana and rum! Yum!
    That’s some breakfast 🙂

  • Reply
    Nickie Gorsky
    Thursday, October 16, 2014 at 11:18 pm

    WOW! I would love this cookbook! Thank you for this fabulous treat from her book!

  • Reply
    Barbara
    Friday, October 17, 2014 at 3:13 am

    A cake to bake
    With sugar and squash
    Nothing could be nicer
    For a breakfast that’s posh!

  • Reply
    Heather
    Friday, October 17, 2014 at 7:04 am

    This has to be incredibly moist and rich. A breakfast feast indeed — for the eyes and the mouth. Glad to have found this on your beautiful blog by way of Amanda’s Instagram! Cheers.

  • Reply
    barbara n
    Friday, October 17, 2014 at 8:46 am

    This Autumn Breakfast Bread sounds delicious! I have never heard of a red kuri squash but I would love to win this cookbook!

  • Reply
    salvegging
    Friday, October 17, 2014 at 9:07 am

    Yum! I love that this bread uses bananas AND pumpkin. I make your sour cream banana bread often. Will have to put this hybrid on the list! The icing sounds great too.
    Meredith
    mermaid.meredith@gmail.com

  • Reply
    Judy Grubbs
    Friday, October 17, 2014 at 10:07 am

    Looks wonderful!

  • Reply
    erin {yummy supper}
    Friday, October 17, 2014 at 10:44 am

    Sarah, I cannot get over that glistening, creamy frosting. I need some NOW:)
    xoxo to you and yours,
    E

  • Reply
    Mia
    Friday, October 17, 2014 at 11:35 am

    I think the phrase “smitten with squash” aptly describes how I feel every fall and winter. This bread looks delicious!

  • Reply
    Donna F.
    Friday, October 17, 2014 at 4:41 pm

    This books looks like it has so many great recipes! I just started experimenting with different squashes so it would be the perfect book to own!

  • Reply
    Adele
    Friday, October 17, 2014 at 4:42 pm

    Wow, this recipe sounds delicious! It really makes me look at squash so differently!

  • Reply
    Jade Sheldon-Burnsed
    Friday, October 17, 2014 at 5:02 pm

    Definitely a book I’d love to add to my kitchen…

  • Reply
    Caitlin
    Friday, October 17, 2014 at 5:46 pm

    Looks yummy!

  • Reply
    Carol at Wild Goose Tea
    Friday, October 17, 2014 at 6:42 pm

    Now that’s the way to layer frosting on—-nice and creamy and thick and yummy and flat out wonderful. What a lovely recipe and even lovelier poem. One of Frost’s that I am not familiar with or have forgotten. It can’t help but be a fab book.

  • Reply
    Rebecca
    Friday, October 17, 2014 at 7:25 pm

    The maple cream cheese frosting sounds divine!

  • Reply
    amy (Wooden Spoon Baking)
    Friday, October 17, 2014 at 8:27 pm

    Robert Frost! Perhaps the perfect accompaniment to this loaf. The maple-cream cheese icing looks positively divine.

  • Reply
    Rebecca
    Friday, October 17, 2014 at 8:38 pm

    Looks delicious! Can’t wait to try it.

  • Reply
    Lauren Elyse
    Friday, October 17, 2014 at 9:31 pm

    I love bread & breakfast & books about squash. Cheers to that! xo

  • Reply
    Erika G
    Friday, October 17, 2014 at 11:51 pm

    That looks absolutely amazing. My boyfriend looked over my shoulder and told me we should make the bread together and not feel guilty about eating the entire loaf!!

  • Reply
    Currently Crushing On. | How Sweet It Is
    Saturday, October 18, 2014 at 6:13 am

    […] autumn harvest breakfast bread. […]

  • Reply
    Jen
    Saturday, October 18, 2014 at 7:06 am

    I love the look of this bread. Just got a whole bunch of winter squash yesterday and I can’t wait to try this!

  • Reply
    melissa herrmann
    Saturday, October 18, 2014 at 7:23 am

    yum!!! A book about squash!!

  • Reply
    Liz @ Floating Kitchen
    Saturday, October 18, 2014 at 8:45 am

    Oh man, I am definitely “smitten with squash” so I need to get my hands on this book. This bread sounds delicious!

  • Reply
    Jonena
    Saturday, October 18, 2014 at 9:52 am

    Squash is magic.
    This bread is beautiful.

  • Reply
    Annie
    Saturday, October 18, 2014 at 9:58 am

    I love this time of year and baking!

  • Reply
    Becki @ Bites 'n Brews
    Saturday, October 18, 2014 at 10:17 am

    This looks divine!

  • Reply
    Yoojin
    Saturday, October 18, 2014 at 11:04 am

    what an awesome idea to have a cookbook devoted to squash! my favorite is kabocha 🙂

  • Reply
    Hillary
    Saturday, October 18, 2014 at 11:30 am

    Winter squash is a gift from the gods! This looks scrumptious.

  • Reply
    ami@naivecookcooks
    Saturday, October 18, 2014 at 12:14 pm

    Gorgeous looking bread!!

  • Reply
    Dena Strehlow
    Saturday, October 18, 2014 at 4:17 pm

    Yum!

  • Reply
    nancy olivo
    Saturday, October 18, 2014 at 6:06 pm

    I would love a copy of this book. I have been working hard at eating better and more natural ingredients.

  • Reply
    AK
    Saturday, October 18, 2014 at 6:08 pm

    yum!

  • Reply
    Jessie
    Saturday, October 18, 2014 at 6:35 pm

    I must try this bread!

  • Reply
    Pooja
    Saturday, October 18, 2014 at 10:02 pm

    Looks delicious! Can’t wait to try it!

  • Reply
    Kathy in Los Angeles
    Sunday, October 19, 2014 at 12:31 am

    I’m new to your blog via The Bojon Gourmet. This bread is my kind of comfort food, and I happen to have a small red kuri! I look forward to reading your blog in future.

  • Reply
    Millie l Add A Little
    Sunday, October 19, 2014 at 1:07 am

    This looks amazing and it looks beautiful too!

  • Reply
    matilda
    Sunday, October 19, 2014 at 6:40 am

    Your blog is like a cozy cook book. Love it!

  • Reply
    Athena R
    Sunday, October 19, 2014 at 7:17 am

    That is my kind of breakfast bread…delicious!

  • Reply
    Nela
    Sunday, October 19, 2014 at 7:27 am

    Looks great!

    My name is Nela Holmes and my e-mail address is: nhjayfeather01@gmail.com

  • Reply
    ali
    Sunday, October 19, 2014 at 8:23 am

    love all things squash…… count me in the giveaway!

  • Reply
    Kristen D.
    Sunday, October 19, 2014 at 11:00 am

    Oh my! This looks so tasty!!!! Thanks for sharing!

  • Reply
    Ashley
    Sunday, October 19, 2014 at 11:58 am

    Amazing! I will definitely be trying this recipe.

  • Reply
    Nikki
    Sunday, October 19, 2014 at 1:04 pm

    looks so yummy!

  • Reply
    Frank
    Sunday, October 19, 2014 at 1:25 pm

    I wanted to eat the screen – lovely pictures – gotta try this.

  • Reply
    Kimberly
    Sunday, October 19, 2014 at 1:44 pm

    Yes please! Fall food is wonderful!

  • Reply
    Abby
    Sunday, October 19, 2014 at 5:12 pm

    This recipe is a nice twist on the typical pumpkin bread, which I adore. And the book looks wonderful. Heartbeet is a great GF site! Thank for sharing!

  • Reply
    Shannon
    Sunday, October 19, 2014 at 5:48 pm

    What beautiful photos! The bread sounds delicious – so does the rest of the book! Thank you for offering the giveaway!

  • Reply
    Jenny S
    Sunday, October 19, 2014 at 7:10 pm

    I love every kind of squash and haven’t met a squash recipe that I haven’t enjoyed! I would love this book!

  • Reply
    Kimi
    Sunday, October 19, 2014 at 10:04 pm

    That bread looks so good. 😀

  • Reply
    Natalie
    Monday, October 20, 2014 at 11:07 am

    I just found your blog and made this bread! It’s has a great taste – but it’s super dense. I left it in for the full 60 minutes, but it’s incredibly dense. 1/4 tsp baking powder seems like not a lot for a bread like this, so I was just wondering if it is in fact supposed to be that dense?

    • Reply
      Sarah
      Monday, October 20, 2014 at 8:34 pm

      Hi Natalie – There is also a teaspoon of baking soda (it’s listed after the powder), so that will help it rise more. I’m sorry if you missed that!

  • Reply
    Steph
    Monday, October 20, 2014 at 11:08 am

    That bread looks amazing!

  • Reply
    Victoria
    Monday, October 20, 2014 at 12:49 pm

    This looks delicious!

  • Reply
    Rachel
    Monday, October 20, 2014 at 1:10 pm

    I’m always on the hunt for the next great pumpkin (or squash!) bread and this one looks perfect!

  • Reply
    Kasey
    Monday, October 20, 2014 at 3:19 pm

    One of my favorite Robert Frost poems 🙂 I saw this pic on Instagram and couldn’t wait to see it on your blog. Making this ASAP.

  • Reply
    abby
    Monday, October 20, 2014 at 3:49 pm

    Oh this book is right up my alley!

  • Reply
    Barb
    Monday, October 20, 2014 at 5:22 pm

    looks great

  • Reply
    Val
    Monday, October 20, 2014 at 7:31 pm

    Yum??
    Wish it was breakfast time!
    Have to make this!????

  • Reply
    Val
    Monday, October 20, 2014 at 7:32 pm

    Lol please modify my comment
    It has exclamation marks not question marks!

  • Reply
    Kelly O'Briant
    Monday, October 20, 2014 at 8:29 pm

    Looking forward to baking this bread. It sounds delish! I would love to win a copy of the book, as well. My email address is kobriant@live.com.

  • Reply
    Abby
    Monday, October 20, 2014 at 8:57 pm

    Squash is the BEST! This book is a dream.

  • Reply
    Hilda Ballard
    Tuesday, October 21, 2014 at 10:46 am

    This looks amazing!

  • Reply
    Rena
    Tuesday, October 21, 2014 at 12:01 pm

    yum! best breakfast bread! thanks for the chance!

  • Reply
    Isabella
    Tuesday, October 21, 2014 at 9:49 pm

    I love that poem! And I’m so excited for all the squash – I love it so dearly.

  • Reply
    kristie @ birchandwild.com
    Tuesday, October 21, 2014 at 11:06 pm

    Yes, I love squash and I can’t wait to use it in desserts!
    Lovely photos.

  • Reply
    annina
    Wednesday, October 22, 2014 at 2:23 am

    I always loved squash, but I am sure this recipe will make me love it even more! ..looking forward to bake it next weekend!!! 🙂

  • Reply
    Jordan Baker
    Wednesday, October 22, 2014 at 6:57 am

    I love maple, I might just have to try this one later, looks very tasty!

  • Reply
    tom
    Wednesday, October 22, 2014 at 12:32 pm

    i’ll take two!

  • Reply
    Marijke Van Dornick
    Wednesday, October 22, 2014 at 1:22 pm

    I seriously want to eat your blog! Your recipes are always so great – and now you’ve put up a poem by Robert Frost, one of my favorite poets. Thank you so much!

  • Reply
    Talia
    Wednesday, October 22, 2014 at 2:33 pm

    A whole cookbook dedicated to squash?! Count me in!

  • Reply
    Sue OBryan
    Thursday, October 23, 2014 at 2:00 pm

    I applaud the creation of an ingredient focused book, very cool! I am seeing squash right now where I live (in L.A.) in all kinds of interesting cakes and I think it works so well especially if you like your cake really moist. Yum!

  • Reply
    Caroline
    Thursday, October 23, 2014 at 8:20 pm

    Lovely poem, gorgeous bread and amazing icing. I love everything about this.

  • Reply
    Catherine Zent
    Friday, October 24, 2014 at 8:47 pm

    I harvested about 50 winter squash this fall…this book would be awesome.

  • Reply
    Kim
    Monday, October 27, 2014 at 11:13 am

    Have pumpkin and over-ripe bananas at home now. Will be making this later tonight.

  • Reply
    Sarah H
    Monday, October 27, 2014 at 11:41 am

    I can’t wait to try this recipe!

  • Reply
    Kristin Stamm
    Monday, October 27, 2014 at 3:06 pm

    Beautiful pictures! It looks delicious!

  • Reply
    Emily
    Monday, October 27, 2014 at 3:42 pm

    That frosting, though! Divine.

  • Reply
    Katie
    Tuesday, October 28, 2014 at 12:03 am

    Beautiful post! Currently craving simmered, savoury Kabocha squash…

  • Reply
    Heather Kaufmann
    Thursday, October 30, 2014 at 9:07 pm

    Baking this right now + bringing it to a Halloween party tomorrow!

  • Reply
    Banana and pumpkin loaf for Halloween - Semblance Food
    Saturday, November 1, 2014 at 9:13 am

    […] I saw this recipe from The Vanilla Bean Blog, I bookmarked it immediately. I ended making it my Halloween treat – no […]

  • Reply
    Hannah
    Sunday, November 2, 2014 at 3:37 pm

    My family and I polished off this bread in 2 days *serious shame* , it seems to be that time of year where all we do is eat eat eat and want to bake bake bake, not a good system. I would love this cookbook to learn how to incorporate different veggies and make the ‘bake bake bake’ a bit healthier!

  • Reply
    sara
    Wednesday, November 5, 2014 at 1:16 pm

    YUM! Love that frosting. 🙂

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    Lindsay Kluge
    Tuesday, February 17, 2015 at 10:26 am

    Wow – what a delicious recipe and so unique! This is perfect for a brunch gathering!

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    Savory Spaghetti Squash Cakes with Poached Eggs and Harissa {Gluten-Free} + a Cookbook Giveaway | bojongourmet.com
    Thursday, May 21, 2015 at 9:57 am

    […] with Squash via the blogosphere: Caramelized Onion and Acorn Squash Soup from A Brown Table Autumn Harvest Breakfast Bread from The Vanilla Bean Blog Wild Rice and Butternut Squash Salad with Maple Balsamic Dressing from […]

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    Savory Spaghetti Squash Cakes with Poached Eggs and Harissa {Gluten-Free} + a Cookbook Giveaway | The Bojon Gourmet
    Monday, August 31, 2015 at 7:51 pm

    […] with Squash via the blogosphere: Caramelized Onion and Acorn Squash Soup from A Brown Table Autumn Harvest Breakfast Bread from The Vanilla Bean Blog Wild Rice and Butternut Squash Salad with Maple Balsamic Dressing from […]

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    Ravenn
    Sunday, December 13, 2015 at 8:27 pm

    I’m going to be making this bread soon for he holidays; i was planning on using homemade sweet potato purée in place of squash. Should I change the amount of sugar I use since yams are usually sweeter?

    • Reply
      Sarah
      Monday, December 14, 2015 at 8:19 am

      Hi Ravenn – I honestly don’t know. Reducing the sugar will also make the bread less moist, but the sweet potato also helps make the bread moist, so it might not be a problem. The recipe is from Amanda Paa, who runs Heartbeet Kitchen. You could send her an email and ask – she might have played around with the recipe more and could be a better help. 🙂 Her website: http://heartbeetkitchen.com/

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