BUTTERNUT SQUASH TEA BREAD

Butternut Squash Tea Bread image

Provided by Florence Fabricant

Time 1h30m

Yield 1 large loaf

Number Of Ingredients 12

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1 1/4 cups diced peeled butternut squash
1/2 cup (1 stick) unsalted butter, softened
1/2 cup light brown sugar
1/2 cup granulated sugar
2 large eggs
2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup chopped dried apricots
1/2 cup dried currants

Steps:

Place the squash in a saucepan. Cover with water, bring to a boil and simmer until the squash is tender, about 30 minutes. Mash or puree the squash and set aside to cool.
Preheat oven to 350 degrees. Use some of the butter to grease a loaf pan 9-by-5-by-3 inches.
Cream the remaining butter with the sugars. Beat in the eggs. In a separate bowl mix the flour with the baking powder, baking soda and salt. Stir this mixture into the butter mixture, alternating with squash puree. Stir in vanilla and fold in dried fruit.
Spread the mixture into the pan and bake until a toothpick inserted in the center comes out clean, about 1 hour 10 minutes. Cool about 20 minutes in the pan, then remove to continue cooling on a rack.