Autumn Spiced Butternut Squash Bread

Autumn Spiced Butternut Squash Bread

14
BOLTONLANE 1

"This is a good way to use butternut squash. It has the aroma and flavors of a pumpkin bread. A great bread for Thanksgiving time."

Ingredients

2 h 15 m {{adjustedServings}} servings 306 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 306 kcal
  • 15%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 50.2g
  • 16%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 365 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
  2. Beat sugar and shortening together in a bowl until fluffy. Stir butternut squash, eggs, and water into sugar mixture.
  3. Mix flour, baking soda, baking powder, salt, cinnamon, and cloves in another bowl; stir into sugar mixture. Add nuts and raisins; stir until batter is just blended. Pour batter into prepared loaf pans.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 15 minutes before removing to cool completely on a wire rack.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

14
  1. 14 Ratings

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This yields a lot of batter, so I opted to make some muffins in addition to a loaf. For those not knowing how to achieve a cooked butternut squash, just cut in half lengthwise, brush the inside...

This is a perfect use of butternut squash from the garden. I used twice the amount of cinnamon but half the amount of ground cloves because I thought the cloves would be too aggressive for our ...

Even my kids loved these! I replaced the shortening with 1/3 c. applesauce and 1/3 c. canola oil. This recipe made 24 nice muffins so I did the first dozen without nuts and the second with 1/3...