Butternut Squash Bread Recipe, Whats Cooking America

whatscookingamerica.net

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1 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

½ teaspoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon ground nutmeg

½ teaspoon ground allspice

¼ teaspoon ground ginger

1 cup butternut squash puree*

1 cup granulated sugar

½ cup vegetable oil (I used part vegetable oil and part olive oil)

2 large eggs, beaten

¼ cup water

½ cup toasted chopped walnuts or pecans (or your favorite nuts)

* To Make Butternut Squash Puree: Cut butternut squash in half lengthwise and remove seeds. Place squash, cut side down, in a shallow pan on aluminum foil or Silpat-lined baking sheet. Bake at 350 degrees F. until squash is soft, approximately 45 to 60 minutes (depending on the size of your squash). Remove from oven and let cool. When cool, scoop out the cooked flesh/pulp (discarding the shell), place the pulp in a food processor and process until smooth. Measure out the amount you need for this recipe, and reserve any remaining pulp (either in the refrigerator or freeze) for other uses. NOTE: This Butternut Squash Puree may be substituted in any recipe that calls for pumpkin puree. note: To Make Butternut Squash Puree: Cut butternut squash in half lengthwise and remove seeds. Place squash, cut side down, in a shallow pan on aluminum foil or Silpat-lined baking sheet. Bake at 350 degrees F. until squash is soft, approximately 45 to 60 minutes (depending on the size of your squash). Remove from oven and let cool. When cool, scoop out the cooked flesh/pulp (discarding the shell), place the pulp in a food processor and process until smooth. Measure out the amount you need for this recipe, and reserve any remaining pulp (either in the refrigerator or freeze) for other uses. NOTE: This Butternut Squash Puree may be substituted in any recipe that calls for pumpkin puree.

Directions at whatscookingamerica.net

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