Butternut Squash Loaf

Tis the season for breads and loaves...or at least an excuse to make some of the sweet variety. My grandma makes a pumpkin bread every year that remains fluffy and moist, and I wanted to create something of the sort with a different gourd. This Butternut Squash Loaf also gets fluffy, remains moist, and has that slightly varied flavor to be certain it is not pumpkin (the resulting bread survived my friends less than 24 hours). With the coming holiday parties, this could make for a great homemade treat to add to the dessert table. Enjoy!

Ingredients

Servings: 10

Prep Time: 15 min

1 Cup Butternut Squash, Roasted, Pureed

1 1/2 Cups All-Purpose Flour

1 Teaspoon Baking Soda

1 Teaspoon Cinnamon

2 Eggs, Beaten

3 Tablespoons Butter, Unsalted

6 Tablespoons Almond Oil

1 Cup Brown Sugar, Packed

2 Tablespoons Granulated Sugar

1/2 Teaspoon Salt

Roasting Squash: Poke squash with a fork a few times and place in oven for 1 hour on a cookie sheet or small pan at 400 degrees. Set aside to cool. Once cooled, peel off outer layer and separate from seeds into a bowl for later use (Also seen in the Roasted Butternut Squash Soup and Mini-Italian Pot Pie recipe). Pulse in a food processor until smooth.

Mix the wet ingredients together (puree, eggs, butter, oil) and pour in sugars (brown, white). Slowly sift in the remaining dry ingredients (flour, baking soda, cinnamon, salt) until thoroughly mixed. Pour into greased and floured loaf pan and bake for 35 minutes at 350 degrees, or until inserted knife comes out clean.

Not too complicated, eh? A slice serves up well plain or with butter, but either way makes a great new seasonal treat. Adding nuts, raisins, cranberries is discretionary, but this recipe is a good place to start.