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”
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
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.
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.
(Thanks to the lovely Zoë François for helping me with this post!)
155 Comments
Emily
Wednesday, October 15, 2014 at 10:06 pmHave to bake this! 😀
chickie brewer
Saturday, October 18, 2014 at 4:56 pmLooks so deliciously yummy good!
Chloé
Wednesday, October 15, 2014 at 10:10 pmThat looks absolutely delicious. Hope I can win the book!
Ashley O.
Wednesday, October 15, 2014 at 10:31 pmI 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
Lauren G.
Wednesday, October 15, 2014 at 11:57 pmThanks for the giveaway. I love squash-my favorite is spaghetti squash.
Katrina @ Warm Vanilla Sugar
Thursday, October 16, 2014 at 12:07 amHow perfect is that Frost poem?! Lovely! And so is this bread…a whole book about squash?! I’m in!
Madeline
Thursday, October 16, 2014 at 12:15 amThis looks delicious, squash AND banana, perfect!
Meghan
Thursday, October 16, 2014 at 1:09 amThat 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.
sabine
Thursday, October 16, 2014 at 1:18 amSince 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!
Tiffany
Thursday, October 16, 2014 at 1:20 amDelicious, can’t wait to make this.
Jane Lustgarten
Thursday, October 16, 2014 at 1:44 amThis 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
Linda L.
Thursday, October 16, 2014 at 1:45 amThat loaf looks great!
Alex Reynolds
Thursday, October 16, 2014 at 2:56 amWhat a great idea to use vegetables and with pumpkin in season now I think this is one I need to try now. Thanks
Debbie Laurens
Thursday, October 16, 2014 at 4:25 amThis looks wonderful. I’d love to win the book!
marpy hayse
Thursday, October 16, 2014 at 5:29 amOh. Em. Gee.
Yum!
Lesie
Thursday, October 16, 2014 at 5:34 amOven is on! Gotta make this pronto!
Danielle
Thursday, October 16, 2014 at 6:34 amWill 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!
Katherine
Thursday, October 16, 2014 at 6:37 amThis bread looks delicious! Thanks for sharing!
cori
Thursday, October 16, 2014 at 6:38 amLooks AMAZING especially at 5:30am
Maryna
Thursday, October 16, 2014 at 6:55 amAmazing photos, amazinf recipe! It feels like autumn in your post)
Rachel
Thursday, October 16, 2014 at 7:05 amMaple cream cheese icing…too good!
Angela
Thursday, October 16, 2014 at 7:12 amThis 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!
Samantha
Thursday, October 16, 2014 at 7:21 amLooks delicious!
Cristina
Thursday, October 16, 2014 at 7:37 amYay for squash! I always substitute it for pumpkin and I am glad to see there is a whole book dedicated to it 🙂
Liesl R
Thursday, October 16, 2014 at 7:55 amLooks lovely and it’s perfect for this weekend’s new baking recipe!
Deborah
Thursday, October 16, 2014 at 8:22 amThis looks yum!
Ginger Stark
Thursday, October 16, 2014 at 8:25 amLooks delicious!
Rachel Farrant
Thursday, October 16, 2014 at 8:27 amThis looks delicious!
Marcia
Thursday, October 16, 2014 at 8:30 amI completely agree that squash – (I never heard of kuri – but must look for it!) is underrated and awesome! This looks so good! Must try….
Sini | My Blue&White Kitchen
Thursday, October 16, 2014 at 8:32 amWhat a comforting breakfast bread, and I think that frosting makes it even better. Perfect for fall.
Annie
Thursday, October 16, 2014 at 8:35 amLooks delicious! Happy fall to you.
molly yeh
Thursday, October 16, 2014 at 8:37 amthis bread, these photos are GORGEOUS!!!!! and hi, zoe!!! hehehe
Britney Loren
Thursday, October 16, 2014 at 8:43 amIt is 6:45 am…I am hungry and this is making me drool. Can’t wait to make it!!!
Amanda Paa
Thursday, October 16, 2014 at 8:44 amThat 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
Margaret Ann
Thursday, October 16, 2014 at 8:51 amFirst 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.
Julia in St. Paul
Thursday, October 16, 2014 at 8:52 amMmmmm . . . any excuse for that maple cream cheese frosting, I’m there!
Kaye L
Thursday, October 16, 2014 at 8:57 amDivine! Thanks for sharing tbe recipe & the poem.
Norma
Thursday, October 16, 2014 at 8:57 amLove 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!
Amy
Thursday, October 16, 2014 at 8:57 amI think I may bake this today! I love maple and squash.
Diane Riedel
Thursday, October 16, 2014 at 8:59 amSuch 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!
MaryKay Lawrence
Thursday, October 16, 2014 at 9:11 amI loved the poem. What a lovely way to start your blog today. I will be making the bread this weekend. Thank you.
sarah
Thursday, October 16, 2014 at 9:32 amMmm! I’d love to be inspired by more squash recipes! 🙂
Sabrina
Thursday, October 16, 2014 at 9:32 amMmm, that looks divine!
Cindy Barnard
Thursday, October 16, 2014 at 9:36 amI 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!
Renée | Flavors of Light
Thursday, October 16, 2014 at 9:54 amWhat beautiful images and poem. This breakfast bread looks so scrumptious, that frosting looks so….. I just want to reach in and grab that slice!
Julia
Thursday, October 16, 2014 at 10:03 amThis looks delicious, perfect for a weekend breakfast treat.
heather @french press
Thursday, October 16, 2014 at 10:15 amyour photos have me drooling and heading to the store!
Allison from Baking: a Love Story
Thursday, October 16, 2014 at 10:28 amThis 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!
Beth DePietropolo
Thursday, October 16, 2014 at 10:36 amI am making this today, thank you! Beautiful photos as well!
Kelli
Thursday, October 16, 2014 at 10:37 amLovely post. Lovely recipe.
Michaela
Thursday, October 16, 2014 at 10:38 amSuch beautiful photography and the recipe looks delicious!
Melissa
Thursday, October 16, 2014 at 10:42 amMmmmm. Looks delicious. I’m going to make it with rice and almond flours, so I’ll let you know how that goes.
Jane
Thursday, October 16, 2014 at 11:38 amThanks 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!
Katherine Turner
Thursday, October 16, 2014 at 11:55 amMy favorite poem! And this bread sounds amazing. I’d love to win a copy of the book!!!
Whitney Fast
Thursday, October 16, 2014 at 12:28 pmThis bread looks lovely!
Lauren
Thursday, October 16, 2014 at 1:24 pmThis looks delicious!
natalie
Thursday, October 16, 2014 at 1:36 pmthis looks tasty!
Love CompassionateLee
Thursday, October 16, 2014 at 2:16 pmYou 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/
Sarah P.
Thursday, October 16, 2014 at 2:19 pmThis bread looks super tasty! I am a huge fan of squash. sarahepardee at gmail dot com
Eric
Thursday, October 16, 2014 at 2:36 pmI will definitely be making this soon.
Christine
Thursday, October 16, 2014 at 3:09 pmlooks amazing!
Lillian
Thursday, October 16, 2014 at 3:12 pmLooks beautiful! Loving this trend to healthier treats!
Phi @ The Sweetphi Blog
Thursday, October 16, 2014 at 4:33 pmThis 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!
Christina
Thursday, October 16, 2014 at 5:32 pmI can’t get enough squash this time of year! This bread looks divine.
Patricia Scarpin
Thursday, October 16, 2014 at 6:52 pmIt does look amazing – I love the maple frosting!
Brenda
Thursday, October 16, 2014 at 7:31 pmCan’t wait to try this!
Laura Biscaro
Thursday, October 16, 2014 at 10:50 pmthis is absolutely lovely! I’m such a sucker for squash, I think nothing screams “fall” better! this book is a MUST! *-*
Beck
Thursday, October 16, 2014 at 10:50 pmPumpkin and banana and rum! Yum!
That’s some breakfast 🙂
Nickie Gorsky
Thursday, October 16, 2014 at 11:18 pmWOW! I would love this cookbook! Thank you for this fabulous treat from her book!
Barbara
Friday, October 17, 2014 at 3:13 amA cake to bake
With sugar and squash
Nothing could be nicer
For a breakfast that’s posh!
Heather
Friday, October 17, 2014 at 7:04 amThis 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.
barbara n
Friday, October 17, 2014 at 8:46 amThis Autumn Breakfast Bread sounds delicious! I have never heard of a red kuri squash but I would love to win this cookbook!
salvegging
Friday, October 17, 2014 at 9:07 amYum! 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
Judy Grubbs
Friday, October 17, 2014 at 10:07 amLooks wonderful!
erin {yummy supper}
Friday, October 17, 2014 at 10:44 amSarah, I cannot get over that glistening, creamy frosting. I need some NOW:)
xoxo to you and yours,
E
Mia
Friday, October 17, 2014 at 11:35 amI think the phrase “smitten with squash” aptly describes how I feel every fall and winter. This bread looks delicious!
Donna F.
Friday, October 17, 2014 at 4:41 pmThis 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!
Adele
Friday, October 17, 2014 at 4:42 pmWow, this recipe sounds delicious! It really makes me look at squash so differently!
Jade Sheldon-Burnsed
Friday, October 17, 2014 at 5:02 pmDefinitely a book I’d love to add to my kitchen…
Caitlin
Friday, October 17, 2014 at 5:46 pmLooks yummy!
Carol at Wild Goose Tea
Friday, October 17, 2014 at 6:42 pmNow 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.
Rebecca
Friday, October 17, 2014 at 7:25 pmThe maple cream cheese frosting sounds divine!
amy (Wooden Spoon Baking)
Friday, October 17, 2014 at 8:27 pmRobert Frost! Perhaps the perfect accompaniment to this loaf. The maple-cream cheese icing looks positively divine.
Rebecca
Friday, October 17, 2014 at 8:38 pmLooks delicious! Can’t wait to try it.
Lauren Elyse
Friday, October 17, 2014 at 9:31 pmI love bread & breakfast & books about squash. Cheers to that! xo
Erika G
Friday, October 17, 2014 at 11:51 pmThat 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!!
Currently Crushing On. | How Sweet It Is
Saturday, October 18, 2014 at 6:13 am[…] autumn harvest breakfast bread. […]
Jen
Saturday, October 18, 2014 at 7:06 amI love the look of this bread. Just got a whole bunch of winter squash yesterday and I can’t wait to try this!
melissa herrmann
Saturday, October 18, 2014 at 7:23 amyum!!! A book about squash!!
Liz @ Floating Kitchen
Saturday, October 18, 2014 at 8:45 amOh man, I am definitely “smitten with squash” so I need to get my hands on this book. This bread sounds delicious!
Jonena
Saturday, October 18, 2014 at 9:52 amSquash is magic.
This bread is beautiful.
Annie
Saturday, October 18, 2014 at 9:58 amI love this time of year and baking!
Becki @ Bites 'n Brews
Saturday, October 18, 2014 at 10:17 amThis looks divine!
Yoojin
Saturday, October 18, 2014 at 11:04 amwhat an awesome idea to have a cookbook devoted to squash! my favorite is kabocha 🙂
Hillary
Saturday, October 18, 2014 at 11:30 amWinter squash is a gift from the gods! This looks scrumptious.
ami@naivecookcooks
Saturday, October 18, 2014 at 12:14 pmGorgeous looking bread!!
Dena Strehlow
Saturday, October 18, 2014 at 4:17 pmYum!
nancy olivo
Saturday, October 18, 2014 at 6:06 pmI would love a copy of this book. I have been working hard at eating better and more natural ingredients.
AK
Saturday, October 18, 2014 at 6:08 pmyum!
Jessie
Saturday, October 18, 2014 at 6:35 pmI must try this bread!
Pooja
Saturday, October 18, 2014 at 10:02 pmLooks delicious! Can’t wait to try it!
Kathy in Los Angeles
Sunday, October 19, 2014 at 12:31 amI’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.
Millie l Add A Little
Sunday, October 19, 2014 at 1:07 amThis looks amazing and it looks beautiful too!
matilda
Sunday, October 19, 2014 at 6:40 amYour blog is like a cozy cook book. Love it!
Athena R
Sunday, October 19, 2014 at 7:17 amThat is my kind of breakfast bread…delicious!
Nela
Sunday, October 19, 2014 at 7:27 amLooks great!
My name is Nela Holmes and my e-mail address is: nhjayfeather01@gmail.com
ali
Sunday, October 19, 2014 at 8:23 amlove all things squash…… count me in the giveaway!
Kristen D.
Sunday, October 19, 2014 at 11:00 amOh my! This looks so tasty!!!! Thanks for sharing!
Ashley
Sunday, October 19, 2014 at 11:58 amAmazing! I will definitely be trying this recipe.
Nikki
Sunday, October 19, 2014 at 1:04 pmlooks so yummy!
Frank
Sunday, October 19, 2014 at 1:25 pmI wanted to eat the screen – lovely pictures – gotta try this.
Kimberly
Sunday, October 19, 2014 at 1:44 pmYes please! Fall food is wonderful!
Abby
Sunday, October 19, 2014 at 5:12 pmThis 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!
Shannon
Sunday, October 19, 2014 at 5:48 pmWhat beautiful photos! The bread sounds delicious – so does the rest of the book! Thank you for offering the giveaway!
Jenny S
Sunday, October 19, 2014 at 7:10 pmI love every kind of squash and haven’t met a squash recipe that I haven’t enjoyed! I would love this book!
Kimi
Sunday, October 19, 2014 at 10:04 pmThat bread looks so good. 😀
Natalie
Monday, October 20, 2014 at 11:07 amI 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?
Sarah
Monday, October 20, 2014 at 8:34 pmHi 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!
Steph
Monday, October 20, 2014 at 11:08 amThat bread looks amazing!
Victoria
Monday, October 20, 2014 at 12:49 pmThis looks delicious!
Rachel
Monday, October 20, 2014 at 1:10 pmI’m always on the hunt for the next great pumpkin (or squash!) bread and this one looks perfect!
Kasey
Monday, October 20, 2014 at 3:19 pmOne 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.
abby
Monday, October 20, 2014 at 3:49 pmOh this book is right up my alley!
Barb
Monday, October 20, 2014 at 5:22 pmlooks great
Val
Monday, October 20, 2014 at 7:31 pmYum??
Wish it was breakfast time!
Have to make this!????
Val
Monday, October 20, 2014 at 7:32 pmLol please modify my comment
It has exclamation marks not question marks!
Kelly O'Briant
Monday, October 20, 2014 at 8:29 pmLooking 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.
Abby
Monday, October 20, 2014 at 8:57 pmSquash is the BEST! This book is a dream.
Hilda Ballard
Tuesday, October 21, 2014 at 10:46 amThis looks amazing!
Rena
Tuesday, October 21, 2014 at 12:01 pmyum! best breakfast bread! thanks for the chance!
Isabella
Tuesday, October 21, 2014 at 9:49 pmI love that poem! And I’m so excited for all the squash – I love it so dearly.
kristie @ birchandwild.com
Tuesday, October 21, 2014 at 11:06 pmYes, I love squash and I can’t wait to use it in desserts!
Lovely photos.
annina
Wednesday, October 22, 2014 at 2:23 amI always loved squash, but I am sure this recipe will make me love it even more! ..looking forward to bake it next weekend!!! 🙂
Jordan Baker
Wednesday, October 22, 2014 at 6:57 amI love maple, I might just have to try this one later, looks very tasty!
tom
Wednesday, October 22, 2014 at 12:32 pmi’ll take two!
Marijke Van Dornick
Wednesday, October 22, 2014 at 1:22 pmI 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!
Talia
Wednesday, October 22, 2014 at 2:33 pmA whole cookbook dedicated to squash?! Count me in!
Sue OBryan
Thursday, October 23, 2014 at 2:00 pmI 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!
Caroline
Thursday, October 23, 2014 at 8:20 pmLovely poem, gorgeous bread and amazing icing. I love everything about this.
Catherine Zent
Friday, October 24, 2014 at 8:47 pmI harvested about 50 winter squash this fall…this book would be awesome.
Kim
Monday, October 27, 2014 at 11:13 amHave pumpkin and over-ripe bananas at home now. Will be making this later tonight.
Sarah H
Monday, October 27, 2014 at 11:41 amI can’t wait to try this recipe!
Kristin Stamm
Monday, October 27, 2014 at 3:06 pmBeautiful pictures! It looks delicious!
Emily
Monday, October 27, 2014 at 3:42 pmThat frosting, though! Divine.
Katie
Tuesday, October 28, 2014 at 12:03 amBeautiful post! Currently craving simmered, savoury Kabocha squash…
Heather Kaufmann
Thursday, October 30, 2014 at 9:07 pmBaking this right now + bringing it to a Halloween party tomorrow!
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 […]
Carmel Corn & Post Midterm Euphoria | Elaine
Saturday, November 1, 2014 at 6:24 pm[…] https://www.thevanillabeanblog.com/2014/10/autumn-harvest-breakfast-bread-a-giveaway.html […]
Hannah
Sunday, November 2, 2014 at 3:37 pmMy 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!
sara
Wednesday, November 5, 2014 at 1:16 pmYUM! Love that frosting. 🙂
Lindsay Kluge
Tuesday, February 17, 2015 at 10:26 amWow – what a delicious recipe and so unique! This is perfect for a brunch gathering!
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 […]
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 […]
Ravenn
Sunday, December 13, 2015 at 8:27 pmI’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?
Sarah
Monday, December 14, 2015 at 8:19 amHi 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/