There is something that looks like angel food cake on my counter. Supposedly, it’s a apple cake/bread, but I am reminded of the soft, airy yet rich cake that I haven’t had since I was really young. It was a dish that we only had on occasion and stopped making well before we became more food conscious, probably just because we forgot about it over time.
Because I was reminded of that delectable piece of heaven (pun intended) and because I was in a do-something mode, I decided to make a second attempt at baking under my restricted diet. The first attempt was a couple weeks ago, after a few more foods were added. I made a millet-banana cake (cake? bread?) that was tasty, but on the dry side, and I plan on adjusting that recipe before posting it here. This second attempt at baking was a wild success. The bread rose. The top broke as if I had made a muffin containing a leavening agent. I was giddy. The recipe is as simple as this:
Butternut Squash Bread
Beat all ingredients together. Pour into a loaf pan or muffin pans if you like. Sprinkle cinnamon on top. Bake at 375° for about 45 minutes.
As you can see, this recipe is still somewhat in the works, but I was too excited not to post it right now. Oh and I forgot to mention, it tastes great too! Very squashy. Here are more pictures: