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.
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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.
NOTE: Bake all quick breads as soon
as the ingredients are assembled. Since high temperatures are often
called for, it is best to bake them in the center of the oven, as the
heat in the top third of the oven will be too intense.
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.
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.
Comments from readers:
Thanks to your website for the best quick
bread recipe ever! I recently made the Butternut Squash Bread recipe
and it was a huge hit. I've made a total of 6 loaves and have enough
frozen squash for many more. I plan to use this recipe for making gifts
for many years to come. I've been checking out your site again today and
have found lots more recipes to try. Thank you!
- Julie Hamilton
