This Butternut Squash Bread is an adaptation of my favorite Pumpkin Bread recipe. The flavor of butternut squash is more mild, so it works for those (like Lon) who don’t like pumpkin but I think I like the pumpkin version more. Still, this is an easy and light bread, making a good accompaniment to any breakfast.

Butternut Squash Bread 2

Butternut Squash Bread

  • 7.5 ounces butternut squash puree
  • 1 1/4 cups white sugar
  • 2 extra large eggs
  • 1/2 cup vegetable oil
  • 1/3 cup water
  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground ginger

1. Preheat oven to 350 degrees F (325 degrees F with convection). Spray a 9×5 loaf pan with non-stick spray.
2. In a large bowl, whisk together butternut squash, sugar, eggs, oil, and water. Set aside. In a small bowl, combine flour, baking soda, salt, and spices.
3. Mix dry ingredients into wet and thoroughly combine. Pour batter into prepared pan.
4. Bake for 55-60 minutes, or until a toothpick comes out clean. Cool on a rack till lukewarm before removing from the pan.
5. Let it cool completely before serving. Wrap in plastic wrap and it will keep in room temperature for a few days.

posted by jessica at 02:04 PM Filed under Desserts, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.