20 oz(1 can) crushed pineapple with juice
8 oz squash meat, roughly chopped
8 oz raisins
2 oz walnuts
1 cup granulated sugar
1 cup brown sugar
1 cup vegetable oil
2 tablespoons vanilla
1 tablespoon baking soda
1 tablespoon cinamon
1 teaspoon nutmeg
1 teaspoon ginger
1 teaspoon salt
3 1/2 cups flour
Place all ingredients EXCEPT flour in mixing bowl and combine on low speed.
Add flour one cup at a time and continue to mix till batter is shiney.
Pour batter into prepared bread loaf pans.
Bake at 375 degrees on a sheet pan for first 30 minutes.
Reduce heat to 325 degrees and continue to bake, covered loosely with aluminium for an additional 10 to 15 minutes or until top is firm or toothpick inserted comes out clean.
Cool for aprox. 15 minutes, the promptly remove from pan.
Seminole Pumpkin Squash was cultivated inthe 1500's by the Seminole Indians of Florida.
Noted for its"sweeter than butternut taste" with a hint of pumpkin.
It is grown for its tremendous disease ristance, and tolerance of high heat and humidity.
It is also noted for it's longevity in storage, up to one year at room temperature.
I recieved this particular Squash that I baked with today, the first weekend of November from a fellow heirloom gardening friend who grew these out last year.
The flesh itself smells wonderful, though the meat is very stringy. After cutting it open I took a while to consider it and what I wanted to do with it. After a bit I recognized how much it resembles shaved carrots, and took it from there to create this recipie.
The cooked flavor of this squash loaf bread is wonderful, resembling in everyway a great carrot raisin bread with a hint of pumpkin.
(This recipie is also vegan I believe up to the icing I chose to use.)
I chose to make a cream cheese drizzle icing, but I dont think it needs it.