Breads, Rolls + Donuts Breakfast Loaves + Quickbreads

Autumn Harvest Breakfast Bread

Wednesday, October 15, 2014

Autumn Harvest Breakfast Bread | The Vanilla Bean Blog | Sarah Kieffer
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”
Stirring Dough with Wooden Spoon | The Vanilla Bean Blog | Sarah Kieffer
Frosting Breakfast Bread | The Vanilla Bean Blog | Sarah Kieffer
Slicing Autumn Harvest Breakfast Bread | The Vanilla Bean Blog | Sarah Kieffer
Slicing Autumn Harvest Breakfast Bread | The Vanilla Bean Blog | Sarah Kieffer
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.

Slicing Autumn Harvest Breakfast Bread | The Vanilla Bean Blog | Sarah Kieffer
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 | Sarah Kieffer
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
    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/

  • Reply
    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!

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

    YUM! Love that frosting. 🙂

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

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

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

    Beautiful post! Currently craving simmered, savoury Kabocha squash…

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

    That frosting, though! Divine.

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

    Beautiful pictures! It looks delicious!

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

    I can’t wait to try this recipe!

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

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

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

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

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

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

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

    i’ll take two!

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

    yum! best breakfast bread! thanks for the chance!

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

    This looks amazing!

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

    Squash is the BEST! This book is a dream.

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

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

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

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

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

    looks great

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

    Oh this book is right up my alley!

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

    This looks delicious!

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

    That bread looks amazing!

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

    That bread looks so good. 😀

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

    Yes please! Fall food is wonderful!

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

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

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

    looks so yummy!

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

    Amazing! I will definitely be trying this recipe.

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

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

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

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

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

    That is my kind of breakfast bread…delicious!

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

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

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

    This looks amazing and it looks beautiful too!

1 2

Leave a Reply