She Who Cooks A Lot

Squash Quick Bread with Cider Raisins

3/4 C. apple cider
1 C. raisins
3 C. cubed peeled butternut or other winter squash (1 sm. squash will do)
1 1/2 C. whole wheat flour
1 1/4 C. unbleached flour
1/4 C. yellow cornmeal
1 Tbls. baking powder
1 tsp. salt
1 tsp. ground nutmeg
1 tsp. ground cinnamon
2 large eggs
1/2 C. flavorless vegetable oil
1 C. light brown sugar
1 C. chopped walnuts, toasted
1 tsp. white sugar

Bring the cider to a boil in a saucepan and reduce by about half ~ it doesn't have to be exact. Add the raisins, cover and remove from the heat. Set aside.

Put the squash cubes in a large saucepan and cover with about a quart of lightly salted water. Bring to a boil, cover, and reduce the heat to a low boil. Cook for about 20 min., until the squash is fort tender. Drain and then puree the squash in a blender. Measure out 1 C., reserving the rest for another use ~ is nice in soups. Butter and lightly flour 2 4x8 in. loaf pans ~ not dark ones ~ and preheat the oven to 350.

Sift the flours, cornmeal, baking powder, salt and spices into a bowl; include any pieces of bran left in the sifter. In another bowl, lightly beat the eggs. Beat in the squash puree, oil, and brown sugar.

Stir the dry ingredients into the liquid mixture in several stages. Fold in the raisins and any unabsorbed cider and 2/3 C. walnuts.

Divide the batter evenly between the loaf pans and smooth the tops. Sprinkle nuts over both loaves, gently embedding them with your hand, then sprinkle about 1/2 tsp. sugar over each loaf. Bake the loaves for 50-55 min., until tests done. Cool in pan for 15 min. Put a piece of wax paper on your cooling rack, then turn the loaves out and place them right side up on the wax paper. Cool the loaves thoroughly, if you aren't going to eat them right away, this bread is great warm ~ then immediately wrap them in plastic and overwrap in foil. Store in the fridge for up to 4 days.