Fall is here...time to bake!

I love to cook but I LOVE to bake! Quick breads are one of my favorite things to bake because they are "quick" and simple! I made Butternut Squash bread last weekend and Blueberry Oatmeal muffins this weekend. The Butternut Squash bread is AMAZING...if you like pumpkin bread this recipe is for YOU! You can totally make this recipe with pumpkin in the can but I promise you the butternut squash is 10 times better! The Blueberry Oatmeal muffins I make every weekend and if I don't...I hear about it...even from the dog! No joke...when he smells them he comes running!  I hope you enjoy these recipes as much as my family does!

Just a couple of tips on quick breads:
1. Follow the measurements exactly  2. DO NOT over mix the batter  3. Please don't burn them (:  4. I bake the butternut squash bread in these disposable pans that you can buy from Sur La Table - they bake the bread perfectly and they are great for giving away as gifts and for freezing loaves of bread for later.

Butternut Squash Bread

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

1/2 cup walnuts, chopped

1. Preheat oven to 350°F. Lightly oil and flour a 9-by-5-inch loaf pan.
2. Whisk all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon, ginger, salt, allspice and cloves in a medium bowl until combined.
3. 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. Fold in chopped walnuts. Scrape into the prepared loaf pan.
4. 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.

Tip: Skin and cube the butternut squash up in 1 inch squares and place in a microwave safe bowl with a little water and a plate on top and let the squash steam for approx. 6-8 minutes. Then mash with a fork.