Butternut Squash Bread

Daphna Rabinovitch Daphna Rabinovitch
Leave a review

Although the batter may appear thin, it bakes up into a wonderfully moist and flavorful bread that can do double duty as dessert any night of the week.

Yield: 1 loaf

1h 40m 6
Easy Vegetarian Pescatarian Parve

Contains: Gluten, Wheat, Egg, Tree nuts

Directions

  1. Preheat oven to 350 degrees Fahrenheit. Grease a 9×5-inch loaf pan. In a bowl, combine flour, baking soda, salt, cinnamon, ginger, and nutmeg.

  2. In a separate bowl, whisk together squash, sugar, oil, eggs, and water. Stir the flour mixture into the egg mixture. Fold in pecans. Transfer mixture to prepared pan.

  3. Bake in the centre of the oven for 50–60 minutes or until a cake tester inserted in the centre comes out clean. Cool in the pan on a wire rack for 20 minutes. Remove from the pan to cool completely.

Notes:
To make butternut squash puree: Cut butternut squash in half lengthwise and remove seeds. Place squash, cut side down, on aluminum foil–lined baking sheet. Bake in the centre of a 375-degree-Fahrenheit oven for 45–60 minutes or until the flesh is very soft. Scoop out the flesh; puree in a food processor. This works with other squash types as well. Unused squash puree freezes beautifully.

This recipe image was generated using AI.

Suggested Recipes

Explore

dairy free Daphna Rabinovitch fall flavors non-dairy desserts nuts pareve pumpkin bread quick bread squash
Did you make this recipe yet?

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

0 Comments