Butternut Squash Bread
Canned butternut squash purée stands in for the pumpkin variety in this tasty and holiday-ready quick bread.
Alicia Ross/Kitchen Scoop
1 cup butternut squash purée (see note)
½ cup vegetable oil
¼ cup water
1 cup granulated sugar
½ cup light brown sugar
1¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon allspice
Honey butter (recipe follows), if desired for serving
Heat oven to 350 degrees. Lightly oil and flour a 9-inch loaf pan; set aside.
In a large bowl, combine purée, eggs, water and both sugars with an electric mixer. Mix on medium speed until well combined.
Add flour, baking soda, salt and spices and mix on low speed just until combined. Do not overmix.
Pour batter into prepared pan. Bake in the center of the preheated oven 1 hour, or until a pick inserted in the center comes out clean. Cool in pan 10 minutes, then remove bread from pan and cool on a wire rack until ready to serve. Slice and serve warm with honey butter, if desired.
Cook's note: For testing purposes, I used canned Farmers market Organic Butternut Squash Purée. Look for a brand that is pure squash with no additional spices, or roast your own butternut squash and purée. Check out kitchenscoop.com for recipe.
Nutrition values per serving: 250 calories, 10 g fat (2 g saturated), 38 g carbohydrates, 1 g fiber, 3 g protein, 27 mg cholesterol, 214 mg sodium.
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