Butternut Spice Loaf


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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

1 (2-pound) butternut squash
1⁄2 cup butter, softened
1 1⁄2 cups sugar
2 large/jumbo eggs
2 cups unbleached all-purpose flour
1 teaspoon soda
1⁄2 teaspoon baking powder
1 teaspoon cinnamon
1⁄2 teaspoon nutmeg
1⁄2 teaspoon allspice
1⁄4 teaspoon ginger
1⁄2 cup pecans, chopped


Directions

CUT squash in half lengthwise; remove seeds. Place cut side down in a shallow pan; add water to depth of 1⁄2 inch. Cover with foil and bake at 400 degrees for 1 hour or until tender; drain. Scoop out pulp; mash. Discard shell. Measure 1 3⁄4 cups pulp; reserve any remaining pulp for other uses.


BEAT butter, gradually adding sugar; beat well. Add eggs one at a time, beating after each addition.


COMBINE flour, baking soda, baking powder, and spices; add to butter mixture alternately with squash, beginning and ending with flour mixture. Stir in pecans. Spoon batter into greased & floured 9x5x3 inch loafpan and bake at 350 degrees for 1 hour and 10 minutes or until toothpick inserted in center comes out clean. (Or bake in 4 mini loaf pans for 50 minutes.)


COOL in pan (s) on a wire rack for 10 minutes. Remove from pan (s), and let cool completely on wire rack


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