Today has been a rainy and cozy day so I thought I would bake something. I always make pumpkin chocolate chip bread, so I decided to try something different. My friend gave me some butternut squash from her garden, so I thought I'd try using it.
Here is the recipe I tried. It turned out really yummy! I made a few changes to it in order to make it more healthy. When the squash is pureed, it makes about 5 cups so there is plenty more to freeze for later. I have a friend who freezes it in ice cube trays and then adds it to her kids mac and cheese. Sneaky idea!
Butternut Squash Spice Bread (taken from www.seasonalrecipes.com)
3-1/2 cups all-purpose flour
3 cups granulated sugar (I think it only needs 2 ½ or a little more, but not 3)
1/2 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1 cup water (I used about ¾ of a cup)
1 cup vegetable oil (I used natural applesauce)
2 cups butternut squash (cooked, pureed & cooled)
4 large eggs
Grease and flour 2 large loaf pans. Pre-heat oven to 325 F (My oven is old and won’t stay at 325 F, so I had to cook it at 320 F). I would think you could do muffins if you wished. They usually only take about 15-20 minutes.
Combine dry ingredients. Add water, oil, eggs and squash. Fill each loaf pan half full with batter. Bake for 1 hour or until a toothpick inserted into the center of the loaf comes out clean. Enjoy!
*Nuts, chocolate chips, or a glaze would be yummy in/on this bread*
2 comments:
Mmm...I miss the days of pumpkin bread! Although my waist and thighs are glad to see they are in the past.
Sounds scrumptious! I made chocolate chip pumpkin cupcakes last night. I love fall baking:)
Julia
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