I discovered butternut squash this summer and started adding it to everything. This is one of my favorite recipes!
I used fresh butternut squash today.
I used my hand wand to puree (it’s much easier clean up). Then mixed in all the wet ingredients.
I whisked the dry ingredients together in a separate bowl, weighing the flour for accuracy. Saigon Cassia Cinnamon from The Spice House is my favorite!
Into the oven it goes. My house smells amazing!
Butternut Squash Bread
1 cup butternut squash puree* (I use fresh but Trader Joe’s and Whole Foods sell it canned)
1/2 cup safflower oil
1/4 cup water
½ cup turbinado sugar
1 cups whole wheat flour
¾ spelt flour
1 teaspoons baking soda
½ teaspoon kosher salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cardamom
1. Preheat oven to 350 degrees F (175 degrees 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 at 350 degrees for 55-65 minutes or until a wooden skewer inserted into the center of the loaf comes out clean.