Butternut Squash Bread

Butternut Squash Bread

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1 cup butternut squash puree (see note)
  • 3/4 cup apple cider
  • 2 tablespoons butter, melted
  • 2 eggs

Directions

Preheat oven to 350° F. Butter and flour a loaf pan.

In a large bowl, sift together flour, sugar, baking powder, salt, nutmeg, cinnamon and allspice.

In a separate bowl, beat together squash puree, apple cider, butter and eggs. Fold wet ingredients into dry, just until combined. Pour batter into the prepared loaf pan.

Bake until a toothpick inserted into the center of the loaf comes out clean, 45 to 55 minutes. Let cool in the pan for 10 minutes, and then cool completely on a wire rack.

Special notes:

Halve a butternut squash lengthwise and remove seeds. Rub with olive oil and season with salt and pepper. Roast on a parchment-lined baking sheet in a 350° F oven until fork tender, 30 to 40 minutes. Allow to cool slightly. Scoop out flesh and puree in a food processor or blender. Freeze any unused puree for another time.

PCC Member Card Illustration

Don’t Just Shop Your Values. Own Them.

When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.

Become a member