Winter Squash Bread

Amy Herald

By
@Meave

This makes some of the best tasting sweet bread I've ever had. I got the original recipe for pumpkin bread from an old Southern Living annual cookbook, but I've discovered over the years that you can use any winter squash you want, I've done this bread with pumpkin, acorn squash and butternut squash. The bread pictured is made with acorn squash.

Rating:
★★★★★ 1 vote
Comments:
Serves:
8
Prep:
10 Min
Cook:
1 Hr
Method:
Bake

Ingredients

1 c
butter, softened
3 c
sugar
3
eggs
3 c
all purpose flour
1 tsp
baking powder
1 tsp
salt
1 tsp
ground cinnamon
1 tsp
ground cloves
1/2 tsp
nutmeg
1 1/2 c
cooked, winter squash puree
1 tsp
vanilla extract
3/4 c
chopped walnuts or pecans

Step-By-Step

1preheat oven to 350 degrees.
2Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
3Combine next 7 ingredients; add to creamed mixture alternately with pumpkin, beginning and ending with flour mixture.
4Stir in vanilla and pecans.
5Spoon into 2 greased small loaf pans or one large one.
6Bake at 350 for 1 hour.
7Cool 10 minutes; remove from pans and cool completely on wire racks.

About this Recipe

Main Ingredient: Flour
Regional Style: American
Collections: Fall Food, Winter Recipes