Butternut Squash Bread
For freshness, I’ve cut this down to one loaf from a typical one-can-of-pumpkin recipe. A typical butternut squash is also about a pound after cooking.
Makes one 9" x 5" loaf.
Ingredients
Wet
- ½ lb. cooked and pureed butternut squash
- 2 eggs
- ½ c. oil
- ⅓ c. water
- 1 ⅓ c. brown sugar
- ½ tsp vanilla extract
Dry
- 1 ⅔ c. flour
- ¼ tsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- 1 tsp pumpkin spice
Extras
- ½ c. chopped walnuts
- ¾ c. raisins or currants
- sanding sugar
Directions
- Preheat oven to 350°.
- Grease a 9" x 5" loaf pan.
- Puree squash if necessary (say, with an immersion blender).
- Optionally toast nuts 6–8 minutes in oven.
- Beat liquid ingredients and sugar, optionally in a stand mixer.
- In another bowl, mix together dry ingredients.
- Add dry mixture to wet and mix.
- Stir in nuts and raisins.
- Fill loaf pan.
- Sprinkle with sanding sugar.
- Bake about 70 minutes until a wooden pick inserted in the center comes out clean.
- Cool on a wire rack.
Variants
The original recipe suggested waiting overnight before serving.
Nutmeg will do in place of the spice mix.
Raisins and nuts are optional. Chocolate chips are another option.
It can be glazed.
Makes 4 3" x 5" loaves; bake them about 50 minutes.
