Winter Squash Bread
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.
Rating:
★★★★★ 2 votes5
Comments:
Serves:
2 loaf pans
Prep:
20 Min
Cook:
55 Min
Method:
Bake
Ingredients
-
3 csugar
-
1 cvegetable oil
-
4eggs
-
3 1/3 call-purpose flour
-
2 tspbaking soda
-
1 1/2 tspsalt
-
2 tspcinnamon
-
1 tspnutmeg
-
2/3 cwater
-
2 ccooked, mashed squash*
How to Make Winter Squash Bread
- 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.
About Winter Squash Bread
Course/Dish: Breads Sweet Breads
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian
Collections: Favorite Breads Winter Recipes
Other Tag: Healthy
