Butternut Squash Bread

I’m in a bit of an ingredient rut these days.

It seems that every recipe that I flag contains butternut squash. Perhaps it started with my revamped Sheppard’s Pie recipe, but since then I feel like I have more than 30 recipes that I want to try that use this versatile squash. Not only this ingredient useful in a variety of different recipes, it’s also dirt cheap which is always appreciated.

The idea for this recipe came after a quick Google search to see if it was possible to make a dessert from butternut squash. I know that you can use pumpkin in a variety of desserts and have made muffins using the orange gourd but I hadn’t heard of using its sister squash before.

Once I found a recipe for Butternut Puree, I knew I was in business.  Jamie from My Baking Addiction, claims that her recipe for Butternut Squash Bread is perfection.  Well with an endorsement like that, how could I not try it out?

And let’s just say I wasn’t disappointed.  The recipe turned out fabulously.  The bread was fragrant, moist and delicious.  I don’t know if it was the combination of the spices or the home-made puree that made the difference, but this bread recipe is definitely a keeper.

To cut down on effort next time, I might experiment with using canned pumpkin puree to see if there is a difference in flavour, but if you follow the directions below you won’t end up disappointed

Recipe Below

Makes 1 loaf

  • 1 cup Butternut Puree.
  • 2 eggs, room temperature
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 1 3/4 cup all-purpose flour
  • 1 t baking soda
  • 1/2 salt
  • 2 t cinnamon
  • 1/2 t nutmeg
  • 1/2 cardamom
  1. Preheat the oven 350 and grease a loaf pan
  2. Mix together the squash, eggs, sugar, oil and water in a large bowl
  3. In a separate bowl, combine spices flour, baking soda and salt
  4. Mix the dry ingredients into the squash mixture until barely combined
  5. Pour into loaf pan and bake for 50-60 minutes (mine took a few minutes over 60)
  6. Remove from oven, allow to cool for 10 minutes and remove from pan.
  7. Enjoy!

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