Autumn has arrived in full force here in Eastern Ontario and I've been gleaning the garden of vegetables before heavy frost turns anything remaining on the vines to mush. I harvested the last of the summer squash (patty pan squash) and decided to make several loaves of Patty Pan bread. Noah, my Newfoundland Dog inspected the patty pan for ripeness.
This bread is incredibly moist, flavorful with the added cinnamon and nutmeg and is definitely a bread you'll want to make. You can use any summer squash that you have in abundance. I had a lot of patty pan but zucchini would work just as well too.
I've been away for a couple weeks taking a much needed vacation to my home in Indiana and enjoyed a wonderful visit with my mother and two of my children and family. Of course shopping was on the itinerary and I visited a Williams-Sonoma store. I'm like a kid in a candy shop in Williams-Sonoma...except that they do NOT have penny candy prices! I did treat myself to this GORGEOUS loaf pan. I needed another bread pan anyway, and though this one will be seasonal for its use, isn't it fabulous? I just love the harvest scene it leaves on top of your baked breads and cakes.
I must give credit for this recipe to Anna Wight. Anna's blog is titled Sassy & Sweet Notes and I know you'll want to visit Anna's blog if you haven't already because she is a talented artist, gardener, baker, photographer and all around wonderful "farm girl" and online friend. This is Anna's recipe for Patty Pan Bread. I substituted cranberries for the nuts and used Vanilla Paste instead of vanilla extract. Frequently I substitute Chocolate Chips for the nuts as the Mister loves this bread with a little chocolate too.
Here is Anna's recipe for Patty Pan Bread, that I am now dubbing Harvest Bread because Harvest time is when made it and now that I have this fun Harvest Bread Pan...well...it just seems like the perfect name for it.
Harvest BreadYields 2 loaves of bread
- 3 cups whole wheat flour (or use 1 1/2 cups white flour and 1 1/2 cups whole wheat for a lighter bread)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 3 eggs
- 1 cup vegetable oil
- 2 1/3 cups sugar
- 1 tablespoon of vanilla paste (or 3 teaspoons vanilla extract)
- 3 cups grated Patty Pan Squash (or zucchini or other summer squash)
- 1 1/2 cups cranberries (or substitute pecans, chocolate chips, raisins, dates...whatever you like)
- Preheat oven to 325 degrees F (165 degrees C).
- Grease and flour two 8 X 4 inch loaf pans.
- Sift flour, salt, baking powder, baking soda, cinnamon and nutmeg together in a bowl. Set aside.
- Beat eggs, oil, vanilla and sugar together in a large bowl.
- Add sifted ingredients to the wet mixture and beat together well.
- Stir in squash and cranberries (or nuts/raisins/chocolate chips...whatever you decide to add) until well combined
- Pour batter into prepared pans.
- Bake for 50 - 70 minutes, or when a tester inserted in the center of the loaf comes out clean.
- Cool inn pan on rack for 20 minutes. Remove loaves from pans an cool completely.
This bread freezes beautifully and you'll be happy to be able to pull it out of the freezer for a special breakfast treat when company arrives. That is...if you can resist eating it while it is fresh because it is ohhhh so good! I also have made it using mini loaf pans and have given it as little gifts wrapped up in a bow.
Until next time,
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