One of my favorite things about the holidays is the excuse to try new, yummy recipes that would seem just too indulgent at any other time of year.
My Dad sent home these beautiful little squash with me so I had to find something to do with them. He said they were very sweet and very similar to pumpkin so I thought I would just try some pumpkin recipes with them.
I have an extensive Pinterest recipe board that I had saved this recipe on a long time ago. Probably for the cream cheese because I love cream cheese anything. So I thought these squash would be good to try subbing in this recipe from the Edible Mosaic.
Pumpkin & Cheese Spice Bread
Yields 3 mini loaves (the mini loaf pans I use are 5 3/4 inches long X 3 inches wide X 2 inches deep)
For the Cheese Batter:
8 oz cream cheese, room temperature
1 large egg, room temperature, lightly beaten
1/4 cup powdered sugar
1/2 teaspoon pure vanilla extract
For the Pumpkin Spice Batter:
3/4 cup brown sugar, lightly packed
2 large eggs
3/4 cup pumpkin puree
2 tablespoons canola oil
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon cloves
Butter, to grease the pans
For the Cheese Batter: Use a handheld electric mixer to beat together all ingredients until smooth and creamy.
For the Pumpkin Spice Batter: Preheat oven to 350F; lightly grease 3 mini loaf pans with butter.
In a medium bowl, whisk together the brown sugar and eggs until light and fluffy, then stir in the pumpkin, canola oil, and vanilla. In a separate bowl, whisk or sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Gradually stir the dry ingredients into the wet, being careful not to over-mix. Divide the pumpkin batter between the 3 loaf pans, then pour the cheese batter on top.
Bake until golden around the edges, about 35 to 40 minutes, or until a toothpick inserted inside comes out clean or with just a couple crumbs. Cool 10 minutes in the pans, then remove from the pans and transfer to a wire rack to finish cooling.
Now I replace the pumpkin with squash. The squash seemed a little dry compared to what I am used to when working with pumpkin. I was afraid that the batter would be too dry if I used just the squash so I used 1/2 c squash with 1/4 cup of peach preserves for added liquid. I also did not have the mini loaf pans. I wanted two loaves so I double the batch. There was enough batter for my loaf pans and 4-6 muffins.
As you can see, at 4 muffins they are a little over flowing 🙂
I added a spoonful of peach preserves to the tops of the muffins, and let me tell you…..delicious!! Peaches go perfectly with this bread.
Very happy with this recipe and the bread and muffins did not hang around long! Perfect for a cold day, a cup of coffee, and a friend to share it with.