Turkish Turban Squash Bread recipe

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Ingredients

1 Turkish turban squash, halved and seeded
4 eggs
1 cup white sugar
1 cup dark brown sugar
½ cup applesauce
½ cup canola oil
1 tablespoon vanilla extract
1 teaspoon freshly grated ginger
2 cups all-purpose flour
1 ½ cups whole wheat flour
2 ¼ teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
½ teaspoon ground cloves
1 cup sweetened dried cranberries (such as Craisins®)

Nutrition Info

382.3 calories
carbohydrate: 71.2 g
cholesterol: 46.5 mg
fat: 8.7 g
fiber: 4.9 g
protein: 7.3 g
saturatedFat: 1 g
servingSize: -
sodium: 417.7 mg
sugar: 40.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Place turban squash halves cut-side in a baking dish. Pour a small amount of water into the bottom of the dish.

  3. Bake in the preheated oven until very soft, about 1 hour. Pour out any moisture that accumulated in the cavity of the squash. Let cool until easily handled, 10 to 15 minutes.

  4. Scoop squash flesh into a large bowl. Mash until smooth. Transfer to gallon-sized freezer bags and refrigerate, 8 hours to overnight.

  5. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.

  6. Combine 4 cups mashed squash, eggs, white sugar, dark brown sugar, applesauce, oil, vanilla extract, and ginger in a large bowl, beat with an electric mixer on medium speed until well blended, about 3 minutes.

  7. Whisk all-purpose flour, whole wheat flour, baking soda, salt, cinnamon, nutmeg, and cloves together in a separate bowl. Stir into the squash mixture with a wooden spoon until just blended. Fold dried cranberries into the batter.

  8. Divide batter between the prepared loaf pans.

  9. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Recipe Yield

2 loaves

Recipe Note

This alternative to pumpkin bread will spice up your fall menu. It was created when I was given a Turkish turban squash by a friend who didn't know what to do with it. This recipe can also be made with canned pumpkin, any soft squash, or mashed sweet potatoes, if you prefer, for a delicious, wholesome bread every time.

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