Ingredients
1 1/2 cups butternut squash puree (freshly roasted)
2 large eggs, room temperature
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon vanilla extract
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan thoroughly with butter or cooking spray.
Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined.
Step 3: In a large bowl, beat the eggs with the granulated sugar and brown sugar until the mixture is light and fluffy.
Step 4: Add the butternut squash puree, vegetable oil, and vanilla extract to the wet ingredients and whisk until smooth.
Step 5: Gradually fold the dry ingredients into the wet ingredients using a spatula, being careful not to over-mix.
Step 6: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Step 7: Bake for 55 to 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Step 8: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
For the best results, ensure your squash puree is not too watery. If it seems thin, strain it through a cheesecloth for 15 minutes before measuring.
- Prep Time: PT20M
- Cook Time: PT60M
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 245 kcal
- Sugar: 18g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: spiced butternut squash bread recipe, butternut squash bread, autumn baking, quick bread, roasted squash recipe
