kosher dessert recipes, kosher recipes
“Hi Marlene, I first wanna give u a pat on the back for a great website!!! I just saw ur facebook post about thanksgiving recipes I attached a link for an amazing cake which can also be made into muffins. I personally never cooked for Thanksgiving but this is definitely a recipe for this time of year. I hope u enjoy it as much as I do. 1 small note I usually double the recipe to get a decent size cake I bake it in a bunt pan” Jacqueline Kapetas
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. I didn’t add the ginger, cloves and allspice- a teaspoon of cinnamon can be substituted.
- 2/3 cup all-purpose flour
- 1/2 cup whole-wheat pastry flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 3/4 cup squash puree, (see Tip)
- 1/2 cup sugar
- 1/4 cup honey
- 1/4 cup canola oil
- 1 large egg
- 1 large egg white
- Preheat oven to 350°F. Lightly oil and flour a 9-by-5-inch loaf pan.
- Whisk all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon, ginger, salt, allspice and cloves in a medium bowl until combined.
- Beat squash puree, sugar, honey and oil in a large bowl with an electric mixer at medium speed until smooth, about 1 minute. Beat in egg and egg white. Turn off the mixer, add the dry ingredients and beat at low speed until combined. Scrape into the prepared loaf pan.
- Bake the bread until lightly browned and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 30 minutes more. Serve warm.
TIPS & NOTES
- Make Ahead Tip: Tightly wrap in plastic wrap and freeze for up to 6 months. Unwrap and thaw on a wire rack at room temperature for 4 hours.
- Tip: To make your own squash puree, halve and seed one medium acorn or butternut squash. Place, cut-side down, on a lightly greased baking sheet. Bake in a preheated 375°F oven until soft, about 50 minutes. Cool, then scrape out the flesh with a fork. Or simply use frozen (thawed) or canned squash puree. Find frozen squash puree near other vegetables in the freezer section and canned squash near the canned pumpkin.
Inspired by Eating Well.
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