orange glazed roasted butternut squash bread

Name: Orange Glazed Roasted Butternut Squash Bread
Cook time: 1 h 15 min
Cuisine: American
Ingredients: 1 - small to medium butternut squash; 2 teaspoon(s) peanut or vegetable oil; 2 cup(s) all-purpose flour; 1 teaspoon(s) baking soda; 1/2 teaspoon(s) baking powder; 1/2 teaspoon(s) salt; - zest of 1 orange; 1 teaspoon(s) ground cinnamon; 3/4 teaspoon(s) ground cloves; 1/2 teaspoon(s) ground ginger; 1 3/4 cup(s) sugar; 3/4 cup(s) unsalted butter, melted; 2 large eggs; FOR THE GLAZE (OPTIONAL); - zest of 1 orange; 1/4 cup(s) fresh squeezed orange juice; 2 cup(s) confectioners (powdered) sugar, sifted

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

Obtained online. http://brooklynhomemaker.com/2015/02/04/orange-glazed-roasted-butternut-squash-bread/

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yield serving(s)

cook time 1 Hr 15 Min

method Bake

Ingredients For orange glazed roasted butternut squash bread

1

small to medium butternut squash
2 tsp

peanut or vegetable oil
2 c

all-purpose flour
1 tsp

baking soda
1/2 tsp

baking powder
1/2 tsp

salt
zest of 1 orange
1 tsp

ground cinnamon
3/4 tsp

ground cloves
1/2 tsp

ground ginger
1 3/4 c

sugar
3/4 c

unsalted butter, melted
2 lg

eggs
FOR THE GLAZE (OPTIONAL)
zest of 1 orange
1/4 c

fresh squeezed orange juice
2 c

confectioners (powdered) sugar, sifted

How To Make orange glazed roasted butternut squash bread

1
Preheat oven to 400 degrees. Cut the butternut squash in half lengthwise and remove seeds. Rub flesh with oil and place cut side down on a parchment lined baking sheet. Roast for 35 to 40 minutes or until soft when pushed with a finger. Cool until cool enough to handle. Peel the skin off the outside of the squash, and puree the flesh in a blender or food processor, or in a bowl using an immersion blender. Measure out 2 cups of puree and save the rest for another use, or feed it to your dogs.

2
Reduce oven to 325 degrees. Butter and flour two 8 ½” x 4 ½” loaf pans. Combine flour, salt, baking powder, baking soda, orange zest, and spices in a bowl. Whisk until well combined and set aside. In another bowl, mix together sugar, melted butter, and squash puree. Whisk in eggs, one at a time, until well combined. Fold squash mixture into flour mixture until combined.
3
Turn batter into prepared pans, dividing evenly, and bake for about 65 – 75 minutes, or until cake tester inserted in center comes out clean. Let loaves cool in pan about 10 minutes, then turn out on wire rack to cool completely. Once the loaves are cooled, whisk together the glaze ingredients until smooth and free of lumps. Pour over the loaves and smooth the top. Let the glaze set for a bit before slicing.
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