Fall treats

I baked up a few squash from the farm with the intent of eating some for dinner and freezing the rest, but we kept eating it with our meals. When I got down to the last cup and a bit, I decided to make a quick loaf to have with our morning coffee.

I thought the craisins and pecans were a nice addition, but of course you may use whatever chunks you like.

I actually used pumpkin spice yogurt that was in my fridge. If you don’t have pumpkin spice then use a blend of cinnamon, ginger and nutmeg. If you have oranges in your fridge then add some zest to the batter. Even fresh cranberries would probably be yummy if you like the tart flavour. I suppose you could bake this in a muffin tin in half the time.

Squash loaf with pecans and craisins

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

1 1/2 teaspoons pumpkin spice

2 eggs

1 cup brown sugar

1 cup cooked squash puree

1/2 cup melted butter

1/4 cup yogurt

1 teaspoon vanilla

1/2 cup chopped, toasted pecans

1/2 cup craisin

Preheat oven to 350°F. Butter or oil spray a 9x5x3 glass baking dish or loaf pan. Whisk together in a bowl; flour, baking soda, baking powder, salt, and pumpkin spice. Using an electric mixer; cream together eggs, sugar, squash, butter, yogurt and vanilla until light and fluffy. Slowly beat flour mixture into wet mix until combined. Fold in pecans and craisins. Scrape batter into prepared pan. Bake for an hour or until toothpick inserted in middle comes out clean.