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Butternut Squash Bread

 

Butternut Squash Bread

 

On the advice of friend, chef, and cookbook writer Abra Berens (https://www.abraberens.com/) we’ve taken our classic Banana Bread and replaced the banana with roasted butternut squash! It’s delicious and nutritious and you can jazz it up with spices like cinnamon and nutmeg for a super fall taste. If you’re planning to gift this recipe, considering doubling it and baking it in miniature aluminum loaf pans. You’ll need to adjust the baking time for the smaller amount of batter, so check the loaves after 30 minutes.

Kitchen Gear

 

  • Loaf pan
  • Measuring cups
  • Measuring spoons
  • 2 large bowls
  • Large spoon
  • Rubber spatula
  • Pot holders
  • Plastic wrap
  • Wax paper, parchment paper, or wrapping paper
  • Ribbon or twine
Ingredients 
  • 1 teaspoon vegetable oil
  • 1 cup all-purpose flour
  • 1⁄2 cup whole-wheat flour
  • 1 1⁄2 teaspoons baking soda
  • 1 1⁄2 teaspoons kosher salt
  • 1 2⁄3 cup roasted butternut squash
  • 1⁄2 cup honey, maple syrup, or sugar
  • 8 tablespoons unsalted butter
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1⁄2 cup toasted walnuts or pecans (optional)
  • 1 teaspoon ground cinnamon (optional)
  • 1⁄4 teaspoon ground nutmeg (optional)
Instructions
  1. Turn the oven on and set the heat to 350 degrees. Using your clean hand or a paper towel, lightly coat the loaf pan with the oil.
  2. Put both flours, baking soda, and salt in a large bowl and mix well. Set aside.
  3. Put the roasted butternut squash and sugar in the other bowl and mix until it’s as smooth as you can get it. There should be no big chunks of squash. 

  4. Add the butter, eggs, and vanilla to the squash mixture and mix well. 
  5. Add the flour mixture, a little at a time, and the nuts and spices, if using, and mix well.

  6. Once the oven temperature has reached 350 degrees, scrape the mixture into the prepared pan and carefully put it in the oven. Bake until firm in the center, about 1 hour.
  7. Set aside to cool a bit, then remove from the pan. Once the bread has fully cooled, wrap in plastic wrap and then in wax paper, parchment paper, or wrapping paper. Tie with ribbon or twine.
 

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