So, I’m sure you could have guessed from the last few posts that I have been WAY TOO TIRED to make anything new this week. But, my mom had this beautiful butternut squash that she gave me this week. And although butternut squash cutting can be time consuming, I know a recipe that is totally worth the effort.
This Butternut Squash Bread, based off of a recipe form My Baking Addiction, is incredible! It was one of the first recipes that I posted on LWYD and is still one of the BEST QUICK BREADS that I have ever made.
It uses some unique ingredients to keep the bread healthy and clean!
And one of my favorite spices!
This is a simple recipe…
That creates a phenomenal bread that will have your friends asking…what’s in here???
It’s up to you if you tell them the secret ingredient is SQUASH!
Butternut Squash Bread
Adapted from My Baking Addiction
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 toothpick inserted into the center of the loaf comes out clean.
Not in the mood for bread? Although I’m not sure how that is even possible, there are plenty of other butternut squash friendly recipes on my RECIPE PAGE!