Squash Bread & Thoughts on Mixing

I am really beginning to really admire quick breads for their ability to easily take on almost any kind of fruit or vegetable pulp and transform it into a sweet and delicious baked good.

Here I had some roasted and mashed squash - I don't remember what kind - just sitting in the fridge, cold and a little sludgy and not very appealing.

Then I used My Baking Addiction's recipe for Butternut Squash Bread and voila!

Of course I used a lot more squash puree than was called for (I was determined to use up what I had) and I put raisins in and I had to bake it longer than the recipe said ... but I'm happy with how it came out!  Super moist and tasting very seasonal.  

Of course, I did under-mix it a bit.  I am always anxious to avoid over-mixing a quick bread, since that causes gluten to develop, making the bread tougher instead of more tender.  But under-mixing means ingredients do not get well incorporated, and lucky Foodgoat gets a mouthful of baking soda in his slice of bread. 

Now that I think about it though, I guess I could have mixed the baking soda well into the flour before I had to mix in the wet ingredients.  Just like the original recipe said.