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Butternut Squash Bread
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Description
Moist and delicious! You won’t believe it’s made with squash!!
Ingredients
- 3-½ cups Flour
- 2 teaspoons Baking Soda
- ½ teaspoons Baking Powder
- 1 teaspoon Salt
- 1 teaspoon Cloves
- 1 teaspoon Ginger
- 1 teaspoon Nutmeg
- 1 teaspoon Cinnamon
- 2 cups Sugar
- 1 cup Brown Sugar
- 1 cup Butter, Melted
- 4 whole Eggs
- 1 Tablespoon Vanilla
- 1 whole Butternut Squash, Roasted
- ½ cups Milk
- ½ cups Water
Preparation
Despite the number of ingredients this bread is super easy to make.
First mix up the dry ingredients in a bowl.
In a larger bowl mix together the sugars and melted butter. Mix in each egg one at a time, followed by the vanilla.
Stir in the 2 cups of mashed butternut squash.
Stir in dry ingredients slowly until fully incorporated. Add milk and water as needed to moisten the bread dough – I usually need them.
Bake at 375° in loaf pan or muffin tin whichever is your preference. My husband prefers the loaf pan.
Makes 2 loaves
** For the Butternut Squash
Take a whole butternut squash and divide it in 2. Scrape out the seeds.
Put butter, brown sugar (or white sugar) in the cavities and on the squash. Roast at 450° until soft. Scrape out the soft squash from the skin and allow to cool. I usually end up with 2 cups of squash; I buy a large squash for this recipe
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7 Comments
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janice on 8.7.2011
This was very good but instead of butternut squash i used acorn squash.
ambulancemommy on 10.26.2009
This was soooo good!!! My husband refused to try any of the other butternut squash recipies, claiming he hated butternut squash. I made these, left some on the counter, and didn’t tell him what they were, and he was raving!!!!! His face when I told him what was in it was priceless LOL!
I did make them into muffins, rather than the bread, because our 2 year old has an easier time with muffins, and its easier for me to freeze indivudal servings to grab as I’m running out the door.
Highly reccomend!
chefKarmel on 10.5.2009
Made this tonight. Quite tasty. Did seem like a lot of sugar, so I took out 1/2 c. Probably could’ve taken out more.
Didn’t need any milk or water, as it was the correct consistency without them.
Made 1 loaf and 1 8×8 (since I’m working on the road and only have 1 loaf pan at my rental place).
Would also be great with a cream cheese glaze.
Lthrbth on 9.29.2009
I came here looking for exactly this type of recipe to use an abundance of b-nut squash. YUM! I used whole wheat pastry flour, and reduced the sugar by quite a bit – it was still plenty sweet. I didn’t need any milk or water either.
beagle on 9.9.2009
THIS BREAD IS GREAT!
I made some of it tonight and my husband just scarfed down two pieces of it. I did a few things different, I just scooped out the seeds, used a carrot peeler to take off a bit of skin, boiled the squash and used my mixer to mash it up. Also used allspice in place of the ginger because I didn’t have any and I left the water out (just using the milk was enough to make the batter right). The recipe says to roast the squash and scoop the inside out of the peel. When I have more time, I certainly want to try that.
YUM!