Squash Bread

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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Squash Bread

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.

Course

Dessert

Cuisine

American

Prep Time

15 minutes

Cook Time

1 hour

Servings

loaves

Ingredients

• 1 cup vegetable oil
• 3 cups sugar Mom uses white granulated sugar, but I use light brown sugar.
• 15 ounces pureed or mashed butternut squash 15 ounces is just shy of 2 cups
• 4 eggs, slightly scrambled
• 3 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 2 teaspoons salt
• 1 teaspoon gound nutmeg
• 1/2 teaspoon ground cloves
• 1 teaspoon allspice
• 1 teaspoon cinnamon
• 2/3 cup water

Course Dessert Cuisine American Prep Time 15 minutes Cook Time 1 hour Servings loaves Ingredients 1 cup vegetable oil 3 cups sugar Mom uses white granulated sugar, but I use light brown sugar. 15 ounces pureed or mashed butternut squash 15 ounces is just shy of 2 cups 4 eggs, slightly scrambled 3 1/2 cups all purpose flour 1 teaspoon baking powder 2 teaspoons baking soda 2 teaspoons salt 1 teaspoon gound nutmeg 1/2 teaspoon ground cloves 1 teaspoon allspice 1 teaspoon cinnamon 2/3 cup water

Instructions

1. 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.

Recipe Notes

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.

 

 

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