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
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
- Preheat the oven 350 and grease a loaf pan
- Mix together the squash, eggs, sugar, oil and water in a large bowl
- In a separate bowl, combine spices flour, baking soda and salt
- Mix the dry ingredients into the squash mixture until barely combined
- Pour into loaf pan and bake for 50-60 minutes (mine took a few minutes over 60)
- Remove from oven, allow to cool for 10 minutes and remove from pan.