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| photography by Elizabeth Lavin |
Pastry chef Shannon Swindle of Craft Dallas is trading in summer berries for winter squashes in preparation for the holiday season. From roasted heirloom apples to sugar pumpkin tarts, his innovative dessert menu will showcase handpicked autumn fruits while staying true to the Craft style. His ever-popular butternut squash bread is the perfect pastry to set out for Thanksgiving or nibble on as a Christmas morning snack.
Butternut squash bread – 2 loaves
13 ounces cake flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
3 tablespoons whole wheat flour
8 ounces butter
2 ¾ cups sugar
1 ½ teaspoons salt
1 lemon, zested
1 cup butternut squash, roasted, de-seeded, and meat roughly mashed (about a 12-ounce squash before cooking)
1 cup sour cream
6 eggs
2 tablespoons rosemary, finely chopped
1 cup pecan pieces, toasted
Sift all the dry ingredients together and set aside. Using an electric mixer fitted with the paddle attachment, cream the butter, sugar, salt, and lemon zest in a separate bowl. Add the eggs in several additions, scraping the bowl and paddle between each addition. Add the sour cream and mix well. Add the dry ingredients and the squash, and mix just until combined.
Bake in two buttered 9-inch loaf pans at 350 degrees for one hour, or until golden brown and firm to the touch. Cool completely in the pan. Wrap the bread with plastic wrap for storing.
