Butternut Squash Bread is a moist and delicious quick bread with just the right amount of sweetness. I love to make quick bread in the fall to enjoy as an afternoon pickup, or if I can manage to save some leftovers, then I can enjoy with my morning coffee.
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon, ground
- 1/2 teaspoon cloves, ground
- 1/2 teaspoon nutmeg, ground
- 1/2 teaspoon allspice, ground
- 1/4 teaspoon ginger, ground
- 1 cup butternut squash puree
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs beaten
- 1/4 cup water
- 1/2 cup walnuts or pecans (or your favorite nuts), chopped and toasted
- Preheat oven to 350 degrees F. Generously grease a 9×5-inch loaf pans. In a medium bowl, sift together the flour, baking soda, salt, cinnamon, cloves, nutmeg, allspice, and ginger; set aside.
- In a large bowl, combine butternut squash puree, sugar, vegetable oil, eggs, and water until well blended. Add the flour mixture and stir until just blended. Lightly stir in the chopped nuts.
- Pour batter into prepared loaf pan and bake 50 to 60 minutes or until a toothpick inserted in the center comes out clean. NOTE: Be sure and poke the toothpick already to the center of the loaf.
- Remove from oven and cool on a wire rack 10 minutes; remove from pan. Cool completely before slicing.
- Makes 1 loaf.