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Squash Tea Bread

September/October 2007

Your rating: None Average: 4.3 (88 votes)

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.



READER'S COMMENT:
"Yummy! I made mine vegan by substituting egg replacer for the egg and egg white. It turned out beautifully. "
Squash Tea Bread

9 Reviews for Squash Tea Bread

11/07/2010
Anonymous

Yummy! I made mine vegan by substituting egg replacer for the egg and egg white. It turned out beautifully.

Comments
11/03/2010
Anonymous

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!

Comments
09/08/2010
Anonymous

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!

Comments
11/28/2009
Anonymous

Delicious and very moist! Nice simple flavor. Sweet but not overly so. I'll certainly make again.

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