Pumpkin is a squash – did you know? I don’t love pumpkin, but I adore Butternut Squash. So when I make Pumpkin Bread, I use my beloved homegrown Butternut squash instead. My recipe is below.
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This is an alternative to my mom's pumpkin bread recipe. My mom makes THE most delicious pumpkin bread, but this comes in a close second.
Preheat oven to 350 degrees Fahrenheit.
Mix sugar and oil in a large mixing bowl. Add eggs and squash and mix well with the oil and sugar. Stir in the remaining ingredients.
Pour the batter into 2 buttered (and floured, if you prefer) loaf pans. Bake for an hour at 350 degrees, or until a toothpick inserted into the top of the loaves comes out clean.
You may add chopped walnuts or pecans, and /or chocolate chips to the batter. I'd suggest 1/2 a cup of each.
This bread freezes well.