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Butternut Squash Bread

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I can't remember how I got hooked on Butternut Squash but it happened a couple of years ago. I use butternut squash instead of sweet potatoes for Thanksgiving...(you'll see) and my  mom uses it in a more savory way with or should i say in her bean/curry recipes. I think this is an awesome idea and this bread should taste amazing. i will try this!


Ingredients:

  • 1 cup butternut squash purée
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 1 cup white sugar (raw sugar)
  • 1/2 cup brown sugar
  • 1 3/4 cups all-purpose flour (GF flour mix, I prefer BRM 1 to 1 GF flour mix)
  • 1 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cardamom
* BRM = Bob's Red Mill

Directions:


  1. Preheat oven to 350°F (175°C). Grease and flour one 8.5 x 4.5 x 2.5 inch loaf pan.
  2. In a large bowl, mix together the butternut squash puree, eggs, oil, water and sugars until thoroughly combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and cardamom.
  3. Stir the dry ingredients into the butternut squash mixture. Combine just until incorporated; do not over mix. Pour into the prepared pan.
  4. Bake for 55-65 minutes or until a wooden skewer inserted into the center of the loaf comes out clean.

Notes:

  • Make it your own... this is the perfect base recipe to play around with, toss in some mini semi sweet chocolate chips, white chocolate, nuts, dried cranberries, etc. Have fun and get creative!

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