Summer Squash and Orange Marmalade Oatmeal Tea Cake

2012-08-07
  • Yield : 1 loaf
  • Servings : 6-8
  • Prep Time : 15m
  • Cook Time : 60m
  • Ready In : 1:35 h

Great for breakfast or dessert, this squash bread is like a moister, denser zucchini bread, with the marmalade adding a nice touch of bitterness, and the oatmeal a little body. It’s summer (as of this writing), and if you have a garden, you probably have a lot of squash (or you might have a friend with a garden, and said friend has a lot of squash). You might need something to do with all that squash, and this recipe (adapted from one in Elisabeth Prueitt and Chad Robertson’s Tartine) is a great place to start.

All that said, does it ever seem strange that most squash and zucchini recipes begin from the premise that you have too much of the thing on your hands and now you just want some way to get rid of it? I mean, I’ve just done that here (and also here), but I guess I’ve never had a problem with squash and zucchini (though, to be fair, I’ve also never had the space for a garden, so I haven’t had to deal with the apparently inevitable overabundance of squash), and I can think of far worse and far less versatile things to have Too Much Of. Anyway, my point here is that squash and zucchini are great – tasty and versatile – and I feel a little bad about taking the angle that you have too much and just want to get rid of it.

Anyway, feel free to use a cup of walnuts instead of the oatmeal, if you’re so inclined. Also, I generally prefer the two-tablespoons-of-flaxseed-stirred-into-six-tablespoons-of-boiling-water-per-one-egg method of egg substitution (which is what I used in this cornbread recipe, where it’s substituting for one egg), but I was out of flaxseed and had some Orgran egg substitute in the pantry (which is a nice thing to have on hand, even for non-vegans, because you never know when you’ll run out of eggs), and it worked fine.

COST PER LOAF: around $2.50 (less if the squash was free)

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons Orgran No-Egg Egg Substitute mixed with 2 tablespoons water (or whatever you want to use to substitute for two eggs)
  • 1/2 cup + 2 tablespoons vegetable or canola oil
  • 3/4 cup sugar
  • 1/2 cup orange marmalade
  • 10 ounces (2 1/2 cups) grated summer squash (or zucchini)
  • 1/2 teaspoon salt
  • 1/2 cup oatmeal
  • 2 tablespoons sugar for topping

Method

Step 1

Preheat the oven to 350º F. Lightly grease a 9" x 5" loaf pan, then dust the bottom and sides with flour. Shake the pan to get the whole thing floured, then knock out the excess flour.

Step 2

Sift or stir together the flour, baking powder, and baking soda into a mixing bowl.

Step 3

In a second mixing bowl, stir together the egg substitute, oil, sugar, and marmalade until well mixed. Add the squash and salt and stir in. Add the flour mixture and stir until just combined. Add the oats and fold in until just incorporated.

Step 4

Pour the whole thing into the prepared loaf pan, then sprinkle the top evenly with the sugar. Bake for 60 minutes, or until a toothpick inserted in the middle comes out clean. Let rest in the pan on a rack for 20 minutes, then invert onto the rack, turn it back right side up, and let cool.

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Comment (1)

  1. posted by Manda on August 17, 2012

    I made this recipe with lingonberry jam instead of orange marmalade. WOW! I adore this bread. You won’t believe how wonderful it smells while baking. It’s squishy, moist and flavorful without being overly sweet.

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