Have you ever eaten Butternut Squash Bread? Very similar to pumpkin bread, except instead of using pumpkin, you use butternut squash. You could probably take any pumpkin bread recipe and turn it into butternut squash bread. It’s good! The extra step of making the squash into a puree does add a bit of time, but it’s totally worth it. If you’re looking for something new to make this fall, try making some Butternut Squash Bread, I don’t think you’ll be disappointed!
Here’s the recipe I used (I omitted 1 cup of sugar from the original recipe, 4 cups of sugar in the original recipes just seemed like an excessive amount BUT I’m sure would have made the bread a bit more delicious using the 4.)
Butternut Squash Bread
3 cups pureed butternut squash*
1 1/2 cups vegetable oil
3 cups white sugar
4 3/4 cup AP flour
1 1/2 tsp each of: baking powder, baking soda, salt, ground cinnamon, gr nutmeg & gr cloves
Preheat to 350. Grease 3 – 9×5 loaf pans or 2 pans and 12 cup muffin tin or whatever you desire to fit the batter in.
Mix together puree through eggs. Add in the dry ingredients & nuts, if using, mixing until everything is just incorporated.
Bake the bread 40-50 minutes or until toothpick comes out clean. (Muffins or smaller loafs will take less time)
Smells delicious and tastes even butter just from the oven!
*Cut squash in half, remove seeds, bake cut side down in baking/roasting/sheet pan with about 1 cup water for 30 min at 350 or until it is fork tender. Remove from oven, scrap out flesh and throw in kitchen aid/food processor/blender to puree, use 3 cups of the puree for the bread
HAPPY FALL YA’LL!