AUTUMN SQUASH BREAD

Autumn Squash Bread image

Provided by Carol Junkins

Time 1h5m

Number Of Ingredients 15

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1 c mashed, cooked squash ( such as butternut)
1/4 c milk
2 c all purpose flour
1 tsp baking soda
1 pkg 3 oz. cream cheese, softened
1/4 c butter, softened
1 1/4 c packed brown sugar
2 eggs
1 Tbsp sugar
1/2 tsp ground sage
1/2 tsp salt
1/2 tsp cracked black pepper
SQUASH BUTTER:
IN A SAUCEPAN COMBINE 2/3 C OF MASHED, COOKED SQUASH, 1/3 C PACKED BROWN SUGAR, 2 TABLESPOONS HONEY, 1 TABLESPOON LEMON JUICE, AND 1/2 TEASPOON GROUND SAGE. BRING TO BOILING, STIRRING TO MIX WELL: REDUCE HEAT. SIMMER, UNCOVERED, OVER MEDIUM LOW HEAT
ABOUT 40 MINUTES OR UNTIL VERY THICK, STIRRING OFTEN. REMOVE FROM HEAT; COOL. TO STORE, PLACE IN A CONTAINER AND CHILL IN REFRIGERATOR UP TO 1 MONTH.

Steps:

1. Heat oven 350 df ` Grease the bottom and 1/2 inch up the sides of a 9x5x3" pan, set aside. In a small bowl combine squash and milk, set aside. In medium bowl combine the flour, baking soda, 1/2 teaspoon cracked black pepper, 1/2 teaspoon salt, set aside.
2. In large mixing bowl beat cream cheese and butter with mixer on medium for 30 sec. Add brown sugar, beat until well combined. Beat in the eggs. Alternately add flour mixture and squash mixture to cream cheese mixture, beating on low speed after each addition just until combined. Spoon batter into prepared pan. In a small bowl stir together the granted sugar, sage and 1/2 salt. Sprinkle over batter in pan.
3. Bake for 55-60 min. or until wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely. Wrap, store overnight before slicing. Serve with Squash Butter. Makes 16 servings.