Autumn Spiced Butternut Squash Bread

Autumn Spiced Butternut Squash Bread

4 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    2 h 15 m
BOLTONLANE
Recipe by  BOLTONLANE

“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.”

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Ingredients

Adjust Servings

Original recipe yields 2 9x5-inch loaves

Directions

  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.

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Reviews (4)

Rate This Recipe
Cookin'Cyn
1

Cookin'Cyn

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 insides with olive oil and place the flesh side down on a foil lined cookie sheet. Bake at 400 degrees for 30-45 min depending on the size until they are fork tender. Then just scoop out the meat into a bowl and use a potato masher or hand mixer to puree. The texture is just right whether you make quick bread loaves or muffins. Not too dry or crumbly when you bite in. The ratio of spices was perfect in my opinion. I ended up icing some which hubs enjoyed. A nice alternative to canned pumpkin.

Deb C
1

Deb C

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 personal tastes. It came out perfectly. The flavor and texture are wonderful.

KKH3
0

KKH3

Thanks! This is one of the best quick bread recipes I've found on here. The only change I made was to use splenda instead of sugar. It rose well and cooked evenly on the inside and the outside.

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Nutrition

Amount Per Serving (20 total)

  • Calories
  • 306 cal
  • 15%
  • Fat
  • 10.6 g
  • 16%
  • Carbs
  • 50.2 g
  • 16%
  • Protein
  • 4.5 g
  • 9%
  • Cholesterol
  • 42 mg
  • 14%
  • Sodium
  • 365 mg
  • 15%

Based on a 2,000 calorie diet

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