SQUASH BREAD (PUMPKIN, BUTTERNUT, OR ANY OTHER WINTER SQUASH)

 

  • Cooking Time: 60 min
  • Servings: 1 loaf
  • Preparation Time: 10 (not incl puree)

Ingredients

  • 1 c. butternut squash puree
  • 2 eggs
  • 1/2 c. fat (I used a mixture of melted butter and olive oil, it called for straight vegetable oil)
  • 1/4 c. vanilla soy milk (original recipe calls for water...BORING!)
  • 1 c. white sugar
  • 1/2 c. brown sugar
  • 1 3/4-2 c. unbleached AP flour (doesn't have to be unbleached, but hey, it's better unbleached!)
  • 1 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground cardamom
  • 1/4 tsp. ground cloves
  • 1 tsp. dark chocolate cocoa powder

Directions

  • PREHEAT OVEN TO 350 degrees
  • 1. Mix together squash puree, eggs, fat, soy milk, and sugars.
  • 2. In a seperate bowl, whisk together flour, baking soda, kosher salt, cinnamon, nutmeg, cardamom, cloves, and cocoa powder.
  • 3. Mix together wet and dry ingredient, and only mix until incorporated.
  • 4. Pour combined mixture into a greased 8.5x4.5x2.5 loaf pan, and bake for 55-65 min or until wooden skewer comes out clean.

Notes

Always loved a good pumpkin bread, but we wanted to try it with other squash since we make squash puree and freeze it for use in all kinds of things.

I added somethings to the recipe I found specifically for butternut squash bread, and we will see how it goes...it is in the oven now!

WORKED GREAT!!!!!

Categories: Bread  Christmas  Thanksgiving 

Website Credit: http://www.mybakingaddiction.com/butternut-squash-bread/

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