If you need a comfort food on a chilly autumn day, this bread is perfect with soup.
Start by Baking One Acorn Squash:
Preheat oven to 350 degrees. Cut acorn squash down the middle and scoop out the seeds and string. Place each half face down on a baking dish sprayed with cooking spray. Bake for approximately 40 minutes or until soft. Remove from baking sheet and allow to cool.
When cool, scoop out one half of the squash to use for the bread. I ate the other half for lunch the next day with a teaspoon of butter and a dash of salt.
1/2 cup vegetable oil
1/4 cup milk
1 teaspoon vanilla extract
1 cup mashed acorn squash
2 cups whole wheat flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup chopped walnuts
1/2 cup dried cranberries
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, mix oil and sugar together. Add eggs, and milk and mix well. Stir in squash and vanilla. Stir in flour and salt. Add baking soda and baking powder. Stir to mix. Blend in chopped nuts and dried cranberries. Spread batter into a greased 9×5 inch loaf pan.
Bake for 55 to 60 minutes. Cool on wire rack for 1/2 hour before slicing.