Delicata squash, along with other winter squashes, is a harbinger of fall. It is creamy, sweet and delicious when cooked on its own. In this bread, is the star of the show adding beautiful color and flavor. If delicata is the star, then definitely the cardamom and ginger play a very important supporting role. You’re going to FALL in love with this perfect-for-breakfast bread.
- 10 Servings
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Calories: 228
- 1 delicata squash, raw, seeds removed, finely grated, skin included
- 1 1/2 cups whole wheat flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp ground cardamom
- 1 tsp ground ginger
- 1/2 cup unsalted butter (see step 3)
- 2 eggs
- 3/4 cup sugar
- 1 tsp vanilla
- 2 tsp turbinado sugar (optional)
Preheat oven to 350 degrees. Butter a bread loaf pan or insert parchment paper. Set aside.
Slice delicata squash down the middle, crosswise. Use a small spoon to scoop out seeds from the inside. Grate the squash so you have about 1 1/2 cups. Set aside.
Place a small saucepan over medium heat to brown the butter. Place butter in the pan and stir continuously with a small wooden spoon. Continue to stir while keeping a close eye on the melting butter to avoid scorching it. Remove the pan from the heat once the butter reaches a light brown color. Transfer brown butter to a large bowl to cool.
Add flour, salt, baking soda, baking powder, cardamom and ginger to a medium size bowl. Stir to mix well.
To the large bowl with brown butter, add sugar and eggs. Whisk to combine and then add vanilla and grated squash, continuing to stir. Then add the flour mixture to the wet mixture. Use a spatula to fold together ingredients until incorporated. Do not overmix.
Pour batter into bread loaf pan. If you have any remaining squash, place 4-5 thin slices on top of batter. Finish with a sprinkle of turbinado sugar, as desired.
Bake for about 55 minutes. Cool on a wire rack before serving.