Butternut Squash Bread

Breakfast & Brunch, Breads, Desserts | Baking | Vegetables

SERVES 12 - START TO FINISH: Start to finish: 15 minutes prep, 1 hour unattended baking time
Recipe Scoop Butternut Squash Bread

Butternut Squash Bread

1 cup butternut squash purée
2 eggs
1/2 cup vegetable oil
1/4 cup water
1 cup white sugar
1/2 cup light brown sugar
1 3/4 cups all-purpose flour
1 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice

1. Preheat oven to 350 F. Lightly oil and flour a 9-inch loaf pan, set aside.
2. Using an electric mixer, combine the puree, eggs, oil, water and both sugars. Mix on medium speed until well combined.
3. Add the flour, baking soda, salt and spices and mix on low just until combined. Do not over mix.
4. Pour into prepared pan. Bake in the center of the preheated oven for 1 hour or until a pick inserted into the center comes out clean. Cool in pan for 10 minutes then remove from pan and cool on a wire rack until ready to serve. Slice and serve warm with honey butter.
* For testing purposes, I used canned Farmer’s Market® Organic Butternut Squash Puree. Look for a brand that is pure squash with no additional spices or roast your own butternut squash and puree. See below.

Butternut Squash Bread

Approximate Values Per Serving:  250 calories ,  10g fat ( 2g saturated),  27mg cholesterol,  3g protein,  38g carbohydrates,  1g dietary fiber,  214 mg sodium

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