Spiced Tatume Squash Bread


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US:

This weekend was a Halloween/autumn extravaganza: we hosted a pumpkin carving and cookie decorating party with family, we decorated for Halloween and continued planting our fall garden. It’s so much fun to get ready for  Halloween with H; the weekend certainly left us with an insatiable appetite for all things fall: soups, breads hearty salads and ciders. 

Although we love (LOVE) pumpkin, especially this time of year, but we still had some tatume squash from our late summer harvest. We were cutting it close and needed to use it ASAP. It’s especially heartbreaking to compost food you’ve painstakingly grown. 

Tatume squash is a mild squash, almost akin to spaghetti and is great in a number of things. We had two medium-sized tatumes left and something sweet with quintessential fall spices sounded delicious. Tatume goes by a number of names but is readily available at most farmer’s markets, or if you’re looking a fun addition to your garden it’s easy to grow and produces gorgeous medium-size squashes. 

We love sweets of any kind around here but we especially love a quick bread that pairs perfectly with morning coffee or chai, especially when we have friends or family visiting. 

 

BREAD INGREDIENTS  

3 eggs  

1 cup granulated sugar 

1 cup brown sugar 

1 cup oil

1 TBS vanilla extract  

3 1/2 cups tatume squash; baked,  peeled and de-seeded (approximately 2 medium-sized Tatumes)

3 cups + 3 TBS all purpose flour 

2 tsp cinnamon  

1/2 tsp cardamom  

1/2 tsp ground nutmeg  

1/4 tsp ground ginger  

1/4 tsp allspice  

1/2 tsp baking powder  

1 tsp salt  

1 tsp baking soda  

 

CRUMG TOPPING INGREDIENTS

1 stick unsalted butter, softened 

1 cup all purpose flour

1 cup brown sugar

1 tsp cinnamon  

1/4 tsp cardamom

1/4 tsp allspice  

1/4 tsp ground nutmeg 

 

DIRECTIONS

1. Preheat oven to 375 and lightly grease bundt pan and set aside. 

2. Add all bread ingredients one at a time (in order) to mixer and mix until combined, 3-5 minutes. Scrape down sides as needed. *Note: batter may have small clumps or pieces of squash, which is fine.  

3. In a separate bowl, add sugar, spices and flour and stir until combined. Cut butter into pieces and add to flour mixture with fingers, forming pea-size crumbs. Set aside. 

4. Pour batter into pan and sprinkle with crumb topping. 

5. Bake bread for 45 minutes or until toothpick inserted comes out clean. Let cool for 25 minutes. Loosen sides of cake, place plate on top of pan and flip pan and plate over. 

 

NOTES

*You can use 2 loaf pans instead of a bundt pan. 

 *Substitute pumpkin, zucchini or butternut for tatume. 

 

With love,

 

George, Tov & Hendrix