Butternut Squash Quick Bread
inpatskitchen
Photo by James Ransom
- Serves
- one loaf
If you have a bit of roasted squash, sweet potato, or pumpkin left from your holiday dinner, consider pureeing it and adding it to this quick bread. We like it cold and smeared with a bit of butter with morning coffee, but warm works, too!
Ingredients
- 1/2 cup softened butter (one stick)
- 3/4 cup granulated sugar
- 2 eggs
- 1 cup butternut squash, sweet potato, or pumpkin puree
- 1/4 cup pure maple syrup
- 1 tablespoon vanilla extract
- 3 tablespoon milk or cream
- 2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 cup rather finely chopped toasted pecans
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This is a great recipe, It's easy to make, versatile, and a great way to add veggies into your diet. I used acorn squash because I happened to have it on hand. The recipe would be good using walnuts instead of pecans.
I think I will chop the nuts a bit larger for more texture, but that's a personal preference.
It might be helpful to give the quantity of nuts before chopping as the amount of nuts after chopping would be determined by how finely they were chopped.
Directions
- Step 1
In a large bowl cream the butter and sugar together until fluffy. Beat in the eggs, one at a time, followed by the pureed vegetable, maple syrup, vanilla and milk.
- Step 2
In a separate bowl, whisk together the flour, salt, baking powder, and baking soda and then slowly stir into the wet mixture. Stir in the chopped toasted pecans.
- Step 3
Pre heat the oven to 350° F. Grease a 9x5 inch loaf pan and spread in the bread batter. Bake for 50 to 60 minutes.