I am hanging onto the beautiful weather and the last few blossoms for all I’m worth! I pulled the last few annuals around the light pole in the front yard last week and saved a few for this little vase. They faded fast but I hated to throw them away because I knew that when I did, the end of summer would go with it.
I want to share a new recipe with you: Butternut Bread. You can also double the recipe and put it in a sheet pan and bake up a batch of bars that remind me of a spin-off of Texas Sheet Cake. Hold me back! I made my version gluten free, of course but will provide you with the measurements for regular flour as well. I re-vamped a recipe that came in my October-November issue of Mary Jane’s Farm magazine. This would be my favorite magazine of all time. ☺
It actually came out just like the picture in the magazine!!! Their original recipe is for Sweet-Potato Bread but I AM NOT a sweet potato fan. I keep trying but I just don’t like them. So I subbed in my most favorite vegetable of all time-butternut squash. DO NOT try to tell me they taste the same–they don’t. I don’t like pumpkin either. DO NOT try to tell me that pumpkin and butternut squash taste the same either. They don’t. I feel so much better now that we got that out of the way. Now on to the recipe. Let me know if you decide to give it a whirl and what you think. If you are gluten free you for sure need to make it as it is SOOO good. I should have taken a picture of the recipe made into bars. I thought about it as I was just getting ready to eat the last one…..
As you will see in the recipe, I used a gluten-free flour blend that I make myself. I found this blend in the America’s Test Kitchen Gluten Free Baking Magazine/Booklet. I cannot guarantee the results using other blends. This blend FINALLY has me back in the kitchen baking again with fantastic results. What I like about the America’s Test Kitchen team is that they test and re-test every recipe with ALL kinds of flours, other ingredients, baking times, etc. and provide you with all their results and whys and wherefores. They do all the research for you and you just reap the results. They are not paying me for this endorsement (darn!) it is just my own opinion. You can find it HERE. The magazine/booklet I have was a single summer issue that is no longer available (OF COURSE!!!) but the link will show you volume 2 of their cookbook which I didn’t know about and now will have to order along with volume 1!
|Prep time||20 minutes|
|Cook time||50 minutes|
|Total time||1 hours, 10 minutes|
|Meal type||Bread, Dessert|
|From magazine||Mary Janes Farm|
- 1 1/2 cup Gluten Free flour (I prefer the recipe found in Gluten Free Baking. Same amount of All-Purpose Flour.)
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon xanthan gum ((omit it if it is already in the gluten free flour blend that you are using) Do not include if using all purpose flour)
- 1/2 teaspoon salt
- 1/4 teaspoon Cardamom
- 6 tablespoons butter (softened)
- 1/2 cup brown sugar
- 3/4 cups butternut squash (cooked, cooled, and pureed)
- 2 eggs ((only one if you are using regular flour))
- 1 teaspoon vanilla
- 3/4 cups milk
- 1 tablespoon butter (melted)
- 2 tablespoons real maple syrup
- 1/3 cup powdered sugar
- 1/4 cup chopped pecans
If you want to make it into a sheet cake, double the recipe and spread it into a jelly roll type cookie sheet pan. Bake it for approx. 20 min. Keep an eye on it! Triple (yes, I said triple) the glaze recipe and spread it on the bars while they are still warm from the oven. Sprinkle with 3/4 cup of chopped pecans. When cool, cut into squares.
|Preheat the oven to 375 degrees. Generously butter an 8" loaf pan.|
|In a medium bowl, combine the flour through the cardamom on the ingredient list. Set aside.|
|In a medium bowl or in your stand mixer: cream butter and brown sugar. Add the butternut squash puree, egg, and vanilla. Blend until smooth.|
|Add about half of the flour mixture into the wet ingredient mixture and mix well. Add milk and mix well. Add remaining flour mixture and mix until smooth.|
|Spoon batter into prepare pan and bake for 45-50 minutes. Test with a toothpick in the center of the loaf starting at 45 minutes and remove pan from oven when it comes out clean. Place on a cooling rack and let it cool completely.|
|In a small bowl combine the melted butter, maple syrup, and powdered sugar. When your loaf is cool, remove it from the pan and spread the glaze on top. Sprinkle with the chopped pecans.|
|Slice and devour.|
The dogs and I have been enjoying the beautiful Fall weather by spending lots of time outside. Early one morning at sunrise, I happened to have my phone in my hand and was able to snap this picture of Miss Vanessa greeting the Autumn sunrise from her sleeping perch in my sewing room.