Butternut Squash Bread

HOLY crap. This turned out amazing and this is coming from a person who is NOT a baker. I hate measuring. HATE it.

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I had a butternut squash sitting around for weeks. I personally know that these don’t go bad very quickly. In fact, I’m pretty sure this one could have sat around until the new year and it would have been fine. I was planning on using it for SOMEthing for Thanksgiving but just never got around to it…

A few days ago, my dearest husband insisted it was time to throw out the squash. I refused. Profusely. I told him that I would prove to him that the squash was perfectly fine and that I would create something wonderful out of it.

And wonderful indeed! The sweetness of the roasted squash is perfect for this bread. While researching other recipes for pumpkin breads, etc., I consistently saw the recipes call for 3 cups of sugar. Are. You. Kidding? 3 cups? For one loaf? Nope. Not happening in my kitchen. There is just no way one loaf of bread needs 3 cups of sugar. I’m not a health nut but dear god…just no.

Well, some of you are probably thinking “Well if the recipe calls for it, DO IT.” Have you noticed I’m a stubborn person by this point? The bread turned out perfectly sweet. Any sweeter, the bread would have made my teeth rot instantaneously the second I took a bite.

I topped the loaf off with pumpkin seeds and baked it for an aeon. Or what felt like an aeon. But the moisture from the squash just made the loaf incredibly perfect.

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If you have a butternut squash (or even canned pumpkin) sitting around and a nagging husband (:D), make this loaf of awesomeness!

Time: 2.5 hours (1 hour to roast squash, 1 hour for baking, .5 hour for prep)

Makes 1 loaf

Ingredients:
1 butternut squash, washed and halved (comes out to about 2 cups)
3/4 cup vegetable oil
1 cup sugar
2 cups flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon cinnamon
3 eggs
1/2 teaspoon salt
1 tablespoon honey
1 teaspoon vanilla

1. Roast your squash at 350 degrees F for about 1 hour. Place them face down (cleaned, halved, and seeds taken out) on a baking sheet lined with parchment paper. You will know when your squash is done roasting when the skin starts to have brown spots and the squash is soft to the touch. Once done, allow the squash to cool.

2. In a bowl, sift your flour, baking soda, baking powder, salt, and cinnamon. Set aside.

3. In another bowl, combine your eggs, sugar, honey, and vanilla. Mix with a whisk until combined.

4. Add your flour mixture and mix to combine.

5. Scrape the squash out of the skin and add to the mixture. *You can also blend the squash to make it smoother. I prefer the chunks of squash throughout the loaf.

6. Mix until just combined.

7. Pour into a loaf pan. Mine is nonstick so I just put parchment paper down. Otherwise, I would butter and flour the loaf pan.

8. Bake at 350 for about 1 hour, or until a toothpick comes out clean.

Enjoy!

I topped mine with pumpkin seeds, which is totally optional.

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