- Yields: 1 loaf
- Ingredient Notes: Vegetarian, Corn-free, Peanut-free, Soy-free, Tree nut-free
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.
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