Yummy! I made mine vegan by substituting egg replacer for the egg and egg white. It turned out beautifully.
Squash Tea Bread
From EatingWell: September/October 2007
Pureed winter squash, honey and sugar give this tea bread a round, rich sweetness. It's terrific warm with a little pat of butter for breakfast, snack or even dessert and of course afternoon tea, if you're so inclined.
9 Reviews for Squash Tea Bread
We make this all the time with squash, but this time we used pumpkin (since that's what we had around), and added some cranberries. Delicious!
This is my Fall "go to" recipe for just about every squash my CSA sends my way. I start making them in August and don't stop until it is nearly Christmas time! We've even combined the spices in to a mix so we can just measure it out in bulk!
Delicious and very moist! Nice simple flavor. Sweet but not overly so. I'll certainly make again.