I’m ditching this summer weather and heading off to the midwest tomorrow. I suspect that by the time I return fall will have made its way to the left coast, but you never really know around these parts. To get in the fall spirit (did it snow in Illinois this week?) I’ve dug out my sweater, dusted off my boots, and baked this festive loaf of butternut squash bread.
The Hubs came in the kitchen and said to me, “can I eat this bread? What is it?” I replied, “butternut squash bread”. He frowned and said, “never mind”. I had to convince him that he would like it, and that it tasted just like pumpkin bread. After a few bites he was totally on board. The loaf vanished in no time.
Butternut squash is actually an awesome, and easy to manage alternative for pumpkin. Quote me on that. The next time you think something butternut squash-y sounds unappealing, definitely think twice. This bread with change your mind.
I’m looking forward to furthering my fall-festive attitude this week with some colorful leaf viewing, scarf wearing, and even possibly some soup eating. All novelties to this California girl. Be nice midwest! I’ll see you tomorrow.
- 1 cup roasted butternut squash, pureed
- 2 eggs
- ½ cup vegetable oil
- ¼ cup water
- 1 cup sugar
- ½ cup brown sugar
- 1¾ cups all-purpose flour
- 1 teaspoons baking soda
- ½ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon pumpkin pie spice
- Preheat oven to 350 degrees F. Grease and flour a 1⅕ qt loaf pan. Set aside.
- In a large bowl, whisk together the butternut squash puree, eggs, oil, water and sugars until thoroughly combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and pumpkin pie spice.
- Stir the dry ingredients into the butternut squash mixture. Combine just until incorporated; do not over mix. Pour into the prepared pan.
- Bake for 55-65 minutes or until a wooden skewer inserted into the center of the loaf comes out clean.