Macrina Bakery Squash Harvest Loaf — Pain automnal à la courge de la boulangerie Macrina
Thursday 2 pm.
I can hear the rain fall outside, making some noise as it hits the body of the car parked in front of our house. It is not cold though, and I have the windows and doors open to let the soft breeze come in. Nothing is more enjoyable than seeing my pale yellow-colored sheer curtains float in the air. It is this time of year. September is a month I particularly enjoy. Some people complain about the rain, finding every possible reason to dislike it. They could be right, but as to me, je fais partie des autres, I belong to the others, les autres who actually like the rain. In my brain is ingrained the belief that in the fall, it is supposed to rain. Besides, the rain never lasts more than one day. What is there to dislike about distinct seasons? If it were the same all the time, I know that I would be bored. En automne, I get inspired to bake a lot, especially when I can hear rain falling outside.
Une différence de goût dans les produits de boulangerie — A Difference in Taste for Baked Goods
Do you believe in country labels in regards to food? I do. In baking for example, I find that some flavors are instinctively associated to a country. Those can be called stereotypes, and of course, méfions-nous des stéréotypes !(beware of stereotypes!) Yet, they are indications of differences in food habits. I know that some people imagine croissants or baguette when they think about France. When I think about American baked goods, I think of spices such as cinnamon, ingredients such as squash and pumpkin, liquids like buttermilk rather than milk, using baking soda and baked goods such as sweet seeded loaves. For instance, I had never cooked with baking soda or buttermilk before moving to the US, and meeting P. You will rarely find la ménagère française (the French housewife) buying buttermilk or baking soda, and I bet that most French people do not even know what to do with it. “Et, je fais quoi avec du babeurre ?” (And what do I do with buttermilk?) You learn those quirks once you step outside your comfort zone. I learned to drink karnemelk (buttermilk), for example, while studying in the Netherlands.
The Macrina Bakery and Café Cookbook 
Despite a long list of ingredients, making this bread is fairly easy. It only requires a little time and planning, which are worth when it comes to making something we like.
Griller la courge musquée — Roasting Butternut Squash
Fresh butternut squash versus canned squash? The first step in the recipe involves roasting fresh squash but it is optional if you decide to use canned squash. I am convinced that using the fresh version makes a noticeable difference, so I decided to roast my squash. Because we might not always have enough time to do this step, when you actually have the time, it is wise to do more to keep. Hence I bought two large butternut squashes which I roasted as suggested. I carefully counted how many cups I obtained, kept what I needed before freezing the extra for future uses.
Griller les oléagineux et les graines — Roasting Nuts and Seeds
The Macrina squash loaves use a fair amount of nuts and seeds, between walnut, pecan and pumpkin which, once roasted, really give a great crunchy taste to the bread. I suppose others can be tried as well. I could not help but remember what my dad used to tell me about eating those types of seeds.
Mon père : Les graines de tournesol ? Mais c’est pour les oiseaux, ça !
Moi : Mais non papa, tu peux aussi les manger !
My dad: Sunflower seeds? But this is for birds!
Me: Of course not dad, you can also eat them!
Ah I love my dad so much. We could not be more far apart when it comes to certain food beliefs, but I am so glad that he is who he is to provide cute stories like this.
P. and I loved the outcome of the loaves. They tasted just like the ones we had tried at Macrina Bakery. After a first bite, we looked at each other and said:
— C’est typiquement américain, cela.
— (This is such an American taste.)
And it is. How can we explain? It has all of the spices, color and flavor that I always think of when imagining a typical American baked good. And it stays special. With two loaves, we have many snacks planned for the coming days, avec ou sans pluie (with or without rain).
You need:
- 2 cups roasted butternut squash purée*
- 1/2 cup walnut halves
- 1/2 cup pecan halves
- 1 cup pumpkin seeds
- 2 tsp baking soda
- 2 tsp baking powder
- 3 1/2 cups all-purpose flour
- 1 1/2 cups light brown sugar
- 1 1/2 cups granulated sugar
- 4 eggs
- 1/2 tsp nutmeg
- 1 1/2 tsp cinnamon
- 1 1/2 tsp Kosher salt
- 1 cup canola oil
- 3/4 cup buttermilk
*Use about 1 lb 1/2 for 2 cups of roasted butternut squash, a medium-sized squash.
Steps:
Roasting the butternut squash.
- Wash and cut the squash in two halves, remove the seeds and place the halves in a rimmed baking sheet, face up, with 1 cup water in the pan. Cook in a preheated oven at 375 F for 1 hour minimum, until the flesh is fork tender.
- Remove and let cool down before scooping the squash out.
- Place in a food processor and mix smoothly.
- Let cool down and use 2 cups for 2 loaves. Keep the rest in the fridge for 3 days max, or freeze it for future times.
Making the loaves
- Place the nuts and seeds on a rimmed baking sheet and toast for 15 mns. Remove from the oven and let cool down before grinding them, medium. Keep 1/4 cup on the side, for the decoration.
- Turn the oven temperature down to 325 F.
- Sift the flour, baking powder, baking soda, cinnamon, nutmeg and salt in a bowl.
- Add the seeds, minus 1/4 cup. Mix with a wooden spoon.
- In the bowl of a stand mixer, combine the oil and two types of sugar and use the paddle attachment to mix on medium speed, for 4 mns.
- Add the roasted butternut squash and continue to mix for 2 mns.
- Then, add one egg at a time.
- Remove the bowl from the stand mixer and add the flour and the buttermilk alternatively, until the liquid is absorb each time.
- Transfer the preparation in 2 oiled loaf pans measuring 9 x 5 x 3″, 2/3 to the top.
- Sprinkle with the reserved seeds.
- Cook in the oven for 1 hour, or until a skewer comes out dry once inserted in the loaf. Remove and let cool for 20 mns before unmolding on a cooling rack.
Vous connaissez la difficulté de connaître tous les noms des cucurbitacéees! L’horreur ! Je vous présente la courge musquée, en anglais, butternut squash.
J’ai utilisé deux courges, mais pour obtenir environ 380 g de purée, il vous faut une courge moyenne, soit 700 g.
Ingrédients :
- 380 g de purée de courge musquée grillée
- 50 g de noix de pécan (pacane)
- 50 g de de cerneaux de noix
- 150 g de graines de citrouille
- 2 càc de bicarbonate de soude
- 2 càc de levure chimique
- 440 g de farine
- 200 g de cassonade
- 300 g de sucre fin
- 4 oeufs
- 1/2 càc de noix de muscade
- 1 1/2 càc de cannelle en poudre
- 1 1/2 càc de sel cacher
- 240 ml d’huile de colza
- 180 ml de babeurre
Étapes :
Griller la courge musquée
- Préchauffez votre four à 190 C.
- Lavez et coupez les courges en deux. Retirez les graines avec une cuiller et placez-les sur une plaque de cuisson avec rebord, partie bombée vers le bas. Versez un verre et demi d’eau (vous pourrez en rajouter en cours de cuisson) et faites cuire au four pendant 1 heure minimum, jusqu’à ce que la chair soit tendre lorsque vous y enfoncez une fourchette.
- Sortez du four et laissez reposer 20 min avant de retirer la chair des courges.
- Placez la chair dans un robot électrique, et mixez jusqu’à l’obtention d’une purée homogène. Laissez refroidir à l’air libre. Comptez ce qu’il vous faut et gardez le reste au frigo, pendant 3 jours, ou congelez le reste.
Préparer les pains
- Placez les noix et les graines sur une plaque de cuisson, et faites-les griller pendant 15 mns.
- Retirez-les du four et laissez refroidir avant de les broyer (texture moyenne) dans un robot.
- Gardez environ 30 g du mélange de noix broyées de côté.
- Baissez la température du four à 160 C.
- Tamisez la farine, la levure, la bicarbonate, la cannelle, la musacde et le sel dans un bol.
- Ajoutez les noix et mélangez avec une cuiller en bois.
- Dans le bol d’un robot (malaxeur sur pied de Kitchen Aid), mélangez l’huile avec les sucres en utilisant le fouet, sur vitesse moyenne, pendant 4 mns.
- Ajoutez la courge musquée et continuez à mélanger pendant 2 mns.
- Ajoutez ensuite les oeufs, un après l’autre.
- Enlevez le bol du pied et ajoutez la farine et le babeurre en alternance, en vous assurant que tout le liquide est absorbé avant d’ajouter la suite.
- Transférez la préparation dans deux moules rectangulaires huilés, mesurant 23 x 13 x 7,5 cm. Remplissez-les aux 2/3.
- Saupoudrez avec les noix/graines mises de côté.
- Faites cuire au four pendant 1 heure, ou jusqu’à ce que la lame d’un couteau ressorte sèche, une fois enfoncée dans le gâteau. Sortez les pains du four et laissez refroidir pendant 20 mns avant de les démouler sur une grille.
44 Comments »
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Wonderful post! Thank you!
Comment by hlk — On September, 17th, 2006 at 9:53 pm
No baking soda, eh? Do you use something else, instead? I never understood why one needs to use baking soda AND baking powder, together, in some recipes (but I know close to nothing about baking, you see). Best regards.
Comment by MS — On September, 17th, 2006 at 10:01 pm
It’s such a great bakery, we are so lucky here in Seattle to have it.
I have yet to try this recipe from the book, but your entry is so inspiring.
Comment by peabody — On September, 17th, 2006 at 10:24 pm
This sounds and looks absolutely wonderful! I should give this a try before our squashes disappear – with these flavours, my family is sure to love it!
Comment by Ellie — On September, 17th, 2006 at 11:35 pm
Les photos me séduisent, ça ressemble en plus fourni à un pain d’épices aux graines!! en qq sorte ! bref j’adore cette recette qui doit être succulente, hop dans mes tests futurs !
Comment by mercotte — On September, 18th, 2006 at 12:05 am
It’s the time of year to start baking these kind of loaves. Thanks Bea. You’re photographs are gorgeous. I love the color scheme.
Comment by Lucy Vanel — On September, 18th, 2006 at 2:05 am
Les photos parlent d’elles-même et il n’y a rien à rajouter.
Si Georgous like usual.
Comment by helene — On September, 18th, 2006 at 2:15 am
Yess!!!! Roasting your own squash definitely beats the canned stuff. I HEART your Kitchenaid mixer. What a fabu color!
Comment by rowena — On September, 18th, 2006 at 2:22 am
very nice post and wonderful photos!
Comment by Kat — On September, 18th, 2006 at 2:23 am
Je suis en train de “starver” devant mon ordinateur et je tombe sur ta recette… aie aie, cela ne va pas m’aider. Ils ont l’air tellement bon en plus !
La pluie c’est vrai que c’est agréable mais quand on est à l’intérieur, il fait bon, un gâteau cuit dans le four et j’ai une tasse de chocolat chaud dans une main, un livre dans l’autre
Par contre sur ma moto, je préfère de loin le soleil 
Amitiés
Claude
Comment by Claude-Olivier — On September, 18th, 2006 at 4:20 am
Hi Béa!! this automnal bread is gorgeous. I can imagine how warm and pleasant it must have been to smell the flavors of your cake baking…inside with a big sweater while watching the rain falling…i love those kind of moments. I will keep this bread for the next raining days…
Comment by noémie — On September, 18th, 2006 at 5:12 am
Cela a l’air délicieux ! Est-ce plus un pain ou plus un gâteau ?
Comment by annesophie — On September, 18th, 2006 at 5:21 am
Wonderful!! I especially love the one wrapped up with baking sheet and ribbons. You have a knack for “dressing” your food, Bea.
Comment by Jacelyn — On September, 18th, 2006 at 6:12 am
c’est le genre de recette que j’adore…!
Comment by Audrey — On September, 18th, 2006 at 8:10 am
Great accesorization with the blender
Comment by Jeff — On September, 18th, 2006 at 8:50 am
Oh, how pretty! *speechless*
Comment by Riana — On September, 18th, 2006 at 8:58 am
Wow, this is wonderful. Simple and yet so elegant! And the way you wrapp them! I could never do it so beautiful fashion. You are so tallented, Bea.
Dianka
Comment by Dianka — On September, 18th, 2006 at 9:55 am
Alors la…
Assortir le kitchenaid à la courge tu as fait fort béa!!
Ce pain a l’air exellent
Comment by ooishigal — On September, 18th, 2006 at 11:29 am
OMGGGG! Ton kitchenAid est absolutely fabulous. I’d kill pour en avoir un pareil…
Comment by Mitsuko — On September, 18th, 2006 at 12:08 pm
Beautiful post and photos. This makes me want to drive an hour to Seattle to visit Macrina for a slice of their bread, or better yet, try the recipe myself. Thanks for sharing.
Comment by Ashley — On September, 18th, 2006 at 12:49 pm
Bea,
I think you’re right. This bread is such an American-style baked good. The cinnamon is a large part of that, I think, but also the large amount of sugar, eggs and oil. The buttermilk provides additional richness. Delicious as they may be, American baked goods are often rich, sweet and a bit heavy. But I’m not really complaining!
Comment by Julie — On September, 18th, 2006 at 1:36 pm
looks fantastic! i am going to try making it, only gluten free, can’t wait
Comment by pinkbuddhacookie — On September, 18th, 2006 at 2:56 pm
It’s really interesting to hear what other cultures think of as “American.” I guess I’d never really thought of buttermilk and cinnamon and baking soda as American ingredients before, but now that I think about it, I don’t know what other country I’d associate them with. It’s just interesting. Anyway, it looks delicious!
Comment by Natalia — On September, 18th, 2006 at 4:05 pm
Bea,
I love how you got me all excited about summer and now you’re getting me so eager for fall! Such a beautiful looking loaf!
Comment by Anita — On September, 18th, 2006 at 6:45 pm
hi bea, this looks absolutely perfect! the photos are a real eye candy, with an orange KitchenAid to match. everything is so pretty
Comment by Evan — On September, 18th, 2006 at 10:39 pm
superbe photo, comme toujours!
merci pour ta recette, elle m’inspire l’automne..
à bientôt bea
Comment by daniela — On September, 19th, 2006 at 3:30 am
I love all the orange!
Comment by Erielle — On September, 19th, 2006 at 6:24 am
Béa: How did you get your KitchenAid to be the exact color as your cooked squash??
Comment by David — On September, 19th, 2006 at 6:34 am
Uhmmmm, il doit se manger tout seul celui-la!
Comment by Gracianne — On September, 19th, 2006 at 7:12 am
Oh, what a beautiful pictures again, and you present it so nice!
this loaf looks absolutely amazing, Yum!
I feel the same way about the autumn..(I have to admit I also complain a bit…) but that sound of rain falling when you’re at home (baking!) is so cosy and homey =)
How good of you, you learned to drink karnemelk…I never did!
Comment by julia — On September, 19th, 2006 at 7:57 am
Superbe photo et superbe recette!
Comment by Chantal33 — On September, 19th, 2006 at 11:33 am
Hi hlk, thank you!
MS, no, we do not use anything to replace it
Peabody, yes you ARE lucky indeed! I would love to have one like this around the corner!
Ellie, go for it!
Merci Mercotte. J’espère que tu aimeras !
Lucy, thank you! Ye this time of year indeed.
Helene, merci!
Rowena, ahaha, I was thinking I needed a change actually. I want a different colour!
Kat, thanks.
Claude, ah oui tu as bien raison, la pluie en moto, c’est plutôt triste!
Noémie, great idea. I keep it for hiking trips!
AnneSophie, c’est plutôt un gâteau.
Jacelyn, thank you! I have fun with it indeed.
Audrey, moi aussi!
Jeff, indeed, isn’t it?
Riana, thanks a lot my dear.
Dianka, I am sure you could, totally!
Ooishigal, ahah, je n’ai même pas fait exprès, c’est juste quand j’ai vu la photo
Mitsuko, on les trouve facilement en France ?
Ashley, I think I would if I were you.
Julie, yes I think it is true, especially in regards to cupcakes, even if I think they are adorable. I have a story about that which I will share.
Pinkbudhacookie, thanks. Hope you like it.
Natalia, yes it is nice to reflect on things like this, which we often take fro granted.
Anita, I cannot wait to see what wonderful fall desserts you are going to make.
Evan, thank you! Cannot eat the Kitchen Aid though! ahaha!
Daniela, merci beaucoup.
Erielle, thanks.
David, it is like with scarves you know, a French twist!
Gracianne, tu as bien raison. Il ne se fait pas prier.
Julia, ah yes, I loved karnemelk.
Merci Chantal!
Comment by Béa — On September, 19th, 2006 at 1:33 pm
Bea,
You really outdid yourself with this. I can see how delicious these loaves would be, but the care you took in the presentation is superb! Anyone who received one of your beauties, with the wrappings on them, is truly blessed. This makes me want to start baking! Thank you so much for your gift of your talent.
Comment by sher — On September, 19th, 2006 at 11:45 pm
Oh! Je vais le tester d’ici peu. J’en ai trop envie.
Comment by menus propos — On September, 20th, 2006 at 5:01 am
They look georgeous, will try it with the potimaron I harvested from my garden.
And yes to all you French readers who are lusting after a KitchenAid, I was in Darty last week (to buy a bigger freezer), and they sell the real KitchenAid. And you can order all the extras. Around 500 euros, if I remember well.
Comment by Isis — On September, 21st, 2006 at 1:29 am
bonjour bea,
mais comment tu fais? tes photos sont tellement vivants!!
magnifiques…
Comment by daniela — On September, 21st, 2006 at 2:39 am
Superbe, à tester très vite. On a le même kitchen Aid
j’en rêvais de mon orange 
Comment by bonheursdesophie — On September, 22nd, 2006 at 7:08 am
I don’t know from where you got these cooking times, but at this temperature and time I burned the nuts when I toasted them and loaves when I baked them. Not the fault of the oven, I don’t think, but I’m not sure.
Even so, it tastes good.
Comment by Alex — On September, 28th, 2006 at 3:16 am
Hi Alex,
Mmmm, sorry to hear! The time and temperatures I gave are what the cookbook suggested and it worked for me (I even reduced 1hour 10 mns to 1 hour cooking time). Sorry it was not the case for you. Maybe the advice is then to check more often, before the end of the cooking time. One thing, did you turn the oven temp down from 375 to 325 F as marked in the steps?
Bea
Comment by Béa — On September, 28th, 2006 at 5:24 am
I bought small loaves of Baked Squash Harvest Loaf at our Metropolotian Market (West Seattle). Absolutely wonderful … even my husband said how good it was. So I went looking for the recipe … and found it! One question: you don’t mention the amount of granulated sugar. I’m anxious to make it … for ourselves and to give as gifts for family. Thanks! Iris
Comment by Iris J. Nichols — On February, 28th, 2007 at 6:28 pm
Oh thanks Iris for noticing. The word cup was missing, of course, corrected now
You will love it!
Comment by Béa — On February, 28th, 2007 at 6:43 pm
voilà la version sans gluten et sans lait que j’ai essayée, un délice !
et si digeste pour moi, c’est une joie.
http://vanessacuisine.canalblog.com/archives/2008/04/02/8409379.html
Comment by vanessa — On April, 3rd, 2008 at 1:14 pm
[...] adapted from here and [...]
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