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Harvest Squash Loaf ? Recipe Adapted From La Tartine Gourmande Recipe

Looking for an easy Harvest Squash Loaf ? recipe adapted from La Tartine Gourmande recipe? Learn how to make Harvest Squash Loaf ? recipe adapted from La Tartine Gourmande using healthy ingredients.


Submitted by mommabear1977

Makes 48 servings



You guessed it: absolutely nothing. So if you find yourself in need of some squash inspiration, or are just looking for something beautiful, uncomplicated and completely fall inspired, this is the recipe for you. There is nothing better than a a slice of this with a cup of tea to warm up a cold Sunday afternoon.

Recipe Ingredients for Harvest Squash Loaf ? recipe adapted from La Tartine Gourmande

2 cups Squash, Winter, Butternut
1 cup pumpkin seeds
2 teaspoons baking soda
2 teaspoons baking powder
3 1/2 cups all-purpose flour
1 1/2 cups dark brown sugar
1 1/2 cups brown sugar
4 eggs
1/2 teaspoon freshly grated nutmeg
1 1/2 teaspoons cinnamon
1 1/2 teaspoons kosher salt
1 cup canola oil
3/4 cup buttermilk

Recipe Directions for Harvest Squash Loaf ? recipe adapted from La Tartine Gourmande

  1. Roasting the butternut squash:

  2. Cut the squash in half lengthwise and remove the seeds ? I roasted them with the nuts and then added them to the loaf. Place squash halves into a rimmed baking sheet with a 1/2 cup water and roast at 375 f for at least an hour ? this was closer to 1 1/2 hours in my oven.

  3. Once the squash is soft allow it to cool for a bit before you scoop out and puree in a food processor.

  4. You will use 2 cups of the puree for this recipe. Save the remaining squash in the refrigerator for up to 3 days.

  5. For the loaves:

  6. Place your nuts into a rimmed baking sheet and roast for 15 minutes. Remove from the oven and let cool before roughly chopping them into smaller pieces. Reserve 1/4 cup of the chopped nuts for decorating to tops of the loaves.

  7. Turn the oven down to 325 for baking the loaves.

  8. In a large bowl sift the flour, baking soda, baking powder, salt, nutmeg and cinnamon. Add the nuts and seed (reserving a 1/4 cup for decoration) to the flour mixture.

  9. In the bowl of a stand mixer fitted with the paddle attachment combine oil, brown sugar and white sugar and beat on medium speed for 4 minutes.

  10. Add the roasted butternut squash puree and continue to mix for another 2 minutes.

  11. Add the eggs one at a time.

  12. Remove the bowl from the mixer and alternate adding 1/3 of the flour mixture with 1/3 buttermilk, folding gently until just absorbed.

  13. Transfer the batter into two oiled loaf pans and sprinkle the remaining nuts and seeds on top.

  14. Bake for 1 hour or until a knife comes out dry when inserted into the center of the loaf. Mine baked for closer to 1 hour 30 minutes.

Categories

Brunch

Nutrition Facts
Serving Size 42.3g
Amount Per Serving
Calories
134
Calories from Fat
58
% Daily Value*
Total Fat
6.4g
10%
Saturated Fat
0.7g
4%
Trans Fat
0.0g
Cholesterol
16mg
5%
Sodium
139mg
6%
Potassium
102mg
3%
Total Carbohydrates
17.6g
6%
Dietary Fiber
0.4g
2%
Sugars
9.2g
Protein
2.3g
Vitamin A 20% Vitamin C 2%
Calcium 3% Iron 6%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • High in vitamin A
  •   Bad points
  • High in sugar
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