Turkish Turban Squash Bread
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"This alternative to pumpkin bread will spice up your fall menu. It was created when I was given a Turkish turban squash by a friend who didn't know what to do with it. This recipe can also be made with canned pumpkin, any soft squash, or mashed sweet potatoes, if you prefer, for a delicious, wholesome bread every time."
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Ingredients10 h 30 m servings 382 cals
Original recipe yields 16 servings (2 loaves)
- Preheat oven to 400 degrees F (200 degrees C).
- Place turban squash halves cut-side in a baking dish. Pour a small amount of water into the bottom of the dish.
- Bake in the preheated oven until very soft, about 1 hour. Pour out any moisture that accumulated in the cavity of the squash. Let cool until easily handled, 10 to 15 minutes.
- Scoop squash flesh into a large bowl. Mash until smooth. Transfer to gallon-sized freezer bags and refrigerate, 8 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
- Combine 4 cups mashed squash, eggs, white sugar, dark brown sugar, applesauce, oil, vanilla extract, and ginger in a large bowl; beat with an electric mixer on medium speed until well blended, about 3 minutes.
- Whisk all-purpose flour, whole wheat flour, baking soda, salt, cinnamon, nutmeg, and cloves together in a separate bowl. Stir into the squash mixture with a wooden spoon until just blended. Fold dried cranberries into the batter.
- Divide batter between the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
- Cook's Notes:
- Squash may be cooked to 4 days in advance and stored in the refrigerator.
- Substitute sunflower seeds or walnuts for the dried cranberries if desired.
Per Serving: 382 calories; 8.7 g fat; 71.2 g carbohydrates; 7.3 g protein; 46 mg cholesterol; 418 mg sodium. Full nutrition