Winter Squash Bread

Name: Winter Squash Bread
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 2 loaf pans
Cuisine: American
Ingredients: 3 c sugar; 1 c vegetable oil; 4 eggs; 3 1/3 c all-purpose flour; 2 tsp baking soda; 1 1/2 tsp salt; 2 tsp cinnamon; 1 tsp nutmeg; 2/3 c water; 2 c cooked, mashed squash*

By Jenni K
@AnCsMom

Very similar to pumpkin bread, but a different twist!

Blue Ribbon Recipe

This winter squash bread filled the Test Kitchen with a wonderful spicy aroma. The top of the bread forms a sugary crust, while the inside remains tender and delicious. We used roasted butternut squash when testing, but acorn squash or any other winter squash would be amazing. There is a perfect balance of spices and sweetness in this quick bread. Filled with cinnamon flavor and a hint of nutmeg, brew a cup of coffee and enjoy. The Test Kitchen

Rating:

★★★★★ 2 votes5

Comments:

10 Comments

Serves:

2 loaf pans

Prep:

20 Min

Cook:

55 Min

Method:

Bake

Ingredients

3 c

sugar
1 c

vegetable oil
4

eggs
3 1/3 c

all-purpose flour
2 tsp

baking soda
1 1/2 tsp

salt
2 tsp

cinnamon
1 tsp

nutmeg
2/3 c

water
2 c

cooked, mashed squash*
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How to Make Winter Squash Bread

Step-by-Step

Grease 2 loaf pans. Preheat oven to 350.
In a large bowl, beat together sugar and oil. Add eggs and beat well.
In a separate bowl, mix together flour, baking soda, salt, cinnamon, and nutmeg.
Add flour mixture and water alternately to the sugar mixture, beating on low speed after each addition until just combined.
Beat in mashed squash.
*Any winter squash will work - acorn, butternut squash, buttercup squash, hubbard squash, or calabaza. You can even use a 15 oz can of pumpkin, if desired.
Spoon batter into prepared pans.
Bake at 350 for 55-65 minutes until a toothpick inserted near the center comes out clean.
Cool pans on wire racks for 10 minutes.
Remove from pans. Cool completely on wire racks.