My husband's garden produced an abundance of butternut squash this year. These squash
were very large and weighted over 6 pounds each. Since they were too
large for the two of us to just bake and eat, I cooked them up and made
Butternut Squash Puree to use in several recipes.
This butternut squash bread is very moist
and so delicious! I couldn't stop eating this bread.
Learn about
Squash Hints, Tips, and Information, and here for more
Squash Recipes and
Bread Recipes.
Check out Linda's Bread Making Hints:
Secrets to using the bread machine
About yeast in bread making
Sourdough Starter
Quick Breads
Bread Recipes
Butternut Squash Bread Recipe
Recipe Type:
Quick Bread,
Butternut Squash
Yields: 1 loaf
Prep time: 20 min
Cook time: 60 min
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*
1 cup granulated
sugar
1/2 cup vegetable oil (I used part vegetable oil and part olive oil)
2 large
eggs, beaten
1/4 cup water
1/2 cup toasted chopped walnuts or pecans (or your favorite nuts)
* 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 or Silpat-lined
baking sheet. Bake at 350 degrees F. until squash is soft, approximately 45 to 60 minutes
(depending on the size of your squash). Remove from oven and let cool. When
cool, scoop out the cooked flesh/pulp (discarding the shell), 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 (either in the refrigerator or freeze) for other uses.
NOTE: This Butternut Squash Puree may be substituted in any recipe that calls
for pumpkin puree.
Preparation:
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. NOTE: Be sure and poke the toothpick already to the center of the loaf. A good check is to use an instant
digital thermometer to test your bread. The temperature of the bread should be at 200 degrees F. when done.
This
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world.
Remove from oven and cool on a wire rack 10 minutes; remove from pan. Cool completely before slicing.
Storage: Breads that contain fruit, nuts, or butter may be stored for 2 or 3 days, well wrapped in plastic
wrap or aluminum foil. May be frozen for longer storage. After thawing frozen breads, reheat them in a 400 degree F. oven for a few minutes
before serving.
Makes 1 loaf.
