Here: Take a peek at the instagram photo I shot of those squash/zucchini or whatever they are.
Now, you might think that it's crazy to use squash (if that's what it was) in a bread, but I figured if it WAS squash, that's ok because zucchini is a form of squash too. So maybe we can call it zucchini with a little wink, ok?! Either way, this dessert bread is AMAZING, I tell you. It's not too sweet, not bland and packs so much fabulous flavor. It DOES NOT taste like squash and I thank GOD for that! Moist, dense and tasty! Did I tell you it was delicious? MMM...
Alrighty, so I suppose you might be interested in dipping your finger in that buttah...Oh yeah, I did. Just a little dab'll do ya!
Now this moist, dense, and delectable bread needed a tasty topping to send it over the edge, so I whipped up some Honey Butter (Fresh Honey from Joscie's bees of Flower Road Farm) and caramelized some walnuts to sprinkle on top. MMMM...deelish!
I mean LOOK...don't you just want to lick this picture? Really, this butter was so light and fluffy and mighty tasty too!
Inspiration for this recipe comes from a treasured cookbook. The Our Heritage Cookbook published in 1984, contains recipes contributed by parishioners of First Lutheran Church in Northwood, Iowa. This particular cookbook is lovingly called "The Rainbow Book" because each cooking section is a different paper color. It's quite easy to navigate using this color coded system, and the baking/breads section is pink...go figure! This cookbook is like a bible for my family and has so many tried-and-true recipes from families we love. It also includes recipes contributed by my grandmother and aunts. It's a treasure trove of history and memories, that's for sure. The original recipe was provided by Iola Bakken and Deb Rustad and it can be found on page 35 in the "pink" section.