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Pumpkin-Squash Breakfast Bread


  • 1 cup cooked and puréed squash Delicata, Acorn, or Butternut
  • 1/2 cup pumpkin cooked and pureed
  • 2 eggs
  • 1/2 cup canola oil
  • 3/8 cup 6 tablespoons buttermilk
  • 1 teaspoons vanilla extract
  • 1 cup raisins soaked in boiling water and then squeezed dry of any excess water (I use Trader Joe’s Jumbo Raisin Medley)
  • 1/2 cup walnut pieces roasted
  • 1/2 cup pecan pieces roasted
  • 1/2 cup pepitas green pumpkin seeds, half for bread and half for topping
  • 1 cup unbleached all-purpose flour
  • 3/4 cup white whole wheat flour
  • 3/4 cup packed, light brown sugar
  • 3/4 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cardamom
  • 1 teaspoon salt
  • 2 tablespoons raw sugar for topping


  • Preparation of the ingredients ... this will make it super easy to assemble the bread if you have these steps done ahead of time.
  • For the squash: *It depends upon the kind of squash you choose in order to know how many to cook, but whatever the case, cut the squash in half, and clean out seeds. Place cut side down onto greased baking sheet and cook at 400 degrees for approximately 35-40 minutes, or until a knife easily inserts and pulp is tender. Remove from oven and cool. Scoop out pulp and smash with a fork, or purée in a food processor. Use 1 cup of this purée for this recipe.
  • For the pumpkin: Use a sugar pie pumpkin and follow the same directions as the squash above, or use canned pumpkin puree.
  • For nuts: Place nuts and pumpkins seeds on a baking sheet lined with aluminum foil. Bake at 400 degrees for approximately 10 minutes, or until just beginning to brown. Remove from oven and cool.
  • For raisins: Place raisins in a small bowl, completely cover with boiling water, and allow to sit for about 15 minutes, or until soft. Drain water and squeeze any excess water from raisins. Set aside.
  • In a large bowl, place all dries, including flours, sugars spices, nuts, and half of the pumpkin seeds. In a separate bowl, combine squash purée, canned pumpkin, eggs, soured milk, oil, raisins, and vanilla. Mix well. Add to dries and stir until well combined.
  • Pour batter into a greased 9x6 bread loaf pan. Sprinkle the remaining half of the pumpkins seeds and the raw sugar on top. Bake for approximately 50-55 minutes, or until a knife inserted in bread comes out clean.
  • *I used one large acorn squash. If you want to try Delicata squash, you will probably need 2 of them to get 2 cups of puree.