Butternut Squash Bread
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3-1/2 cups all-purpose flour
3 cups granulated sugar
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
1 cup vegetable oil
2 cups butternut squash, cooked until soft & cooled
4 large eggs
Grease and flour 3 9" x 5" loaf pans. Pre-heat oven to 325 F.
Combine dry ingredients. Add water, oil, eggs and squash. Fill each loaf pan half full with batter. Bake for 1 hour and 15 minutes or until a toothpick inserted into the center of the loaf comes out clean.
Reviews of Butternut Squash Bread :
1-3 of 6 reviews Next >>
A foodie in Seattle, WA Dec 8, 2007Would make this again.
I love this recipe and have used it many times. Here are the modifications I make:
1) I add less sugar -- about 2 1/4 - 2 1/2 cups and it is always find.
2) I only add 3/4 cups oil and a little more squash.
3) I add toasted pecans to the batter (350 oven for 6-8 minutes, or until fragrant, then cool and chop).
4) I cook the squash by roasting it in a 400 degree oven for about 45 minutes, or until quite soft -- the roasting imparts a lovely flavor.
Give it a try!
A foodie in WI Nov 8, 2007Would make this again.
WE loved it!!! It was soooooo good. My mom gave us some squash (acorn I guess) from her garden and I wanted to use them up. I am not much of a baker. Even I did't distroy it. It was sooo easy. MMMMMMMMMMM I didn't know squash could taste so good.
A foodie in Grand Rapids, MN Oct 14, 2007Would make this again.
Wow, nice bread. Do agree with other review about adding nuts to batter. Think raisins would be a nice addition as well.
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