Butternut Squash is something with which I did not grow up having. I really did not start using it until I joined a produce club. I have made pasta, enchiladas and salads with it before and all came out delicious. One week, the email from Covey Rise describing the weekly selection came with a recipe for butternut squash bread. I decided to make that with the plethora of butternut squash I had lying around.
Well, it was a good decision. This bread was so good! The spices really came through and it was so filling. I loved it with a little butter and so did my taste testers. I used fresh squeezed orange juice instead of water and I was glad I did, it gave the flavors more depth. Make this, you will love it! It is the easiest homemade bread I have made in awhile. Full recipe to follow the montage.
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| Bread, glorious bread! |
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| The cast. It looks so fall...I mean winter. |
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| Mix your dry ingredients. |
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| And mix your wet. |
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| And then mix them all together |
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| Pour them into a buttered and floured pan and bake. |
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| Pin this for later! You won't regret it! |
1 cup butternut squash purée
2 eggs
1/2 cup vegetable oil
1/4 cup fresh squeezed orange juice (one orange should do it)
3/4 cup white sugar
1/2 cup brown sugar
1 3/4 cups all-purpose flour
1 teaspoons baking soda
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
Preheat oven to 350°F. Grease and flour one 8.5 x 4.5 x 2.5 inch loaf pan. In a large bowl, mix together the butternut squash puree, eggs, oil, juice, and sugars until thoroughly combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and cardamom. 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.
Happy Cooking!
Missy
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