butternet squash bread
I like to make the puree with the butter and milk. You don't have to but the bread just comes out so moist. Be sure to grease the pans well it has a tendency to stick. I use Crisco and not spray because it gives it a nice golden crust and the spray seems to stick.
prep time
35 Min
cook time
1 Hr
method
Bake
yield
many
Ingredients
- SQUASH PUREE
- 1 small butternut squash
- 1/4 stick butter
- - milk to make a creamy consistency
- BREAD
- 1 cup butter
- 3 cups sugar
- 3 large eggs
- 1 teaspoon each cinnamon, cloves, allspice, salt, and baking powder
- 1/2 teaspoon nutmeg
- 1 1/2 cups butternut squash puree
- 3 cups flour
- 1 teaspoon vanilla
- 1 cup chopped pecans opitional
How To Make butternet squash bread
-
Step 1First make the puree. Peel squash and remove seeds. Dice the squash and add it to boiling salted water. When the squash is soft drain. Add the 1/4 stick butter and just enough milk to make it a smooth consistency. Set aside 1 and 1/2 cups for the bread. Save the rest for a side dish for dinner.
-
Step 2Preheat oven 325 degrees.
-
Step 3Cream butter and gradually add the sugar. Beat adding one egg at a time.
-
Step 4Beat in the remaining ingredients except vanilla and nuts.
-
Step 5Stir in vanilla and the nuts if you are using them.
-
Step 6Generously grease to bread pans. Divide the bread mix equally in both pans.
-
Step 7Bake for 1 hour. Let cool. Remove from pans and serve. - Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes