Use the winter squash of your choice to bake up this light and sweet Winter Squash Bread. Serve it for breakfast or dress it up with ice cream for dessert!
Author:Norann Oleson
Prep Time:15 minutes
Cook Time:1 hour 10 minutes
Total Time:1 hour 25 minutes
Yield:Serves 12 1x
Category:Bakery
Ingredients
Scale
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup vegetable oil
3/4 cup granulated white sugar
1/2 cup packed brown sugar—light or dark, your choice
2 eggs
1 1/2 cups pureed squash—butternut, acorn, etc.
1/4 cup water or orange juice
Instructions
Preheat over to 350 degrees F.
Grease a 9×5-inch loaf pan.
Combine flour, baking soda, salt, and spices in a mixing bowl and whisk together.
In another bowl, combine the squash puree, eggs, oil, water (or orange juice), and white and brown sugars. Stir until thoroughly mixed.
Add the dry ingredients to the wet ingredients and stir until just combined; do not over-mix.
Pour the batter into the loaf pan.
Bake for 55 to 65 minutes, until a wooden pick inserted in the middle of the loaf comes out clean.
Put the loaf pan on a cooling rack and allow the bread to cool completely before removing it from the pan.
Bread will stay fresh, wrapped tightly, at room temperature for two days, or in the fridge for up to a week—if it lasts that long.
