Butternut Squash Bread Recipe

By BELDENCLAN

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground ginger
• 1 cup butternut squash puree* Recipe BELOW
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs, beaten
• 1/4 cup water
• 1/2 cup toasted chopped walnuts or pecans (or your favorite nuts)

Details

Servings 1

Preparation

Step 1

Preheat oven to 350 degrees F. Place oven rack in center of oven. Generously grease a 9x5-inch loaf pans.

In a medium bowl, sift together the flour, baking soda, salt, cinnamon, cloves, nutmeg, allspice, and ginger; set aside.

In a large bowl, combine butternut squash puree, sugar, vegetable oil, eggs, and water until well blended. Add the flour mixture and stir until just blended. Lightly stir in the chopped nuts.

Pour batter into prepared loaf pan and bake 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool on a wire rack 10 minutes; remove from pan. Cool completely before slicing.

Makes 1 loaf.
***
To Make Butternut Squash Puree: Cut butternut squash in half lengthwise and remove seeds. Place squash, cut side down, in a shallow pan on aluminum foil. Bake at 350 degrees F. until squash is soft, approximately 45 to 60 minutes. Remove from oven and let cool. When cool, scoop out the cooked flesh/pulp, place the pulp in a food processor and process until smooth. Measure out the amount you need for this recipe, and reserve any remaining pulp (refrigerator or freeze) for other uses. NOTE: This Butternut Squash Puree may be substituted in any recipe that calls for pumpkin puree.