Winter Squash Bread Recipe @pinch

This winter squash bread filled the Test Kitchen with a wonderful spicy aroma. The top of the bread forms a sugary crust, while the inside remains tender and delicious. We used roasted butternut squash when testing, but acorn squash or any other winter squash would be amazing. There is a perfect balance of spices and sweetness in this quick bread. Filled with cinnamon flavor and a hint of nutmeg, brew a cup of coffee and enjoy. Very similar to pumpkin bread, but a different twist!

winter squash bread
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Breads Yield: 6 Servings
Ingredients :
  • 3 cup(s) sugar
  • 1 cup(s) vegetable oil
  • 4 - eggs
  • 3 1/3 cup(s) all-purpose flour
  • 2 teaspoon(s) baking soda
  • 1 1/2 teaspoon(s) salt
  • 2 teaspoon(s) cinnamon
  • 1 teaspoon(s) nutmeg
  • 2/3 cup(s) water
  • 2 cup(s) cooked
  • mashed squash*
Intructions :
  • Grease 2 loaf pans. Preheat oven to 350.
  • In a large bowl
  • beat together sugar and oil. Add eggs and beat well.
  • In a separate bowl
  • mix together flour
  • baking soda
  • salt
  • cinnamon
  • and nutmeg.
  • Add flour mixture and water alternately to the sugar mixture
  • beating on low speed after each addition until just combined.
  • Beat in mashed squash.*Any winter squash will work - acorn
  • butternut squash
  • buttercup squash
  • hubbard squash
  • or calabaza. You can even use a 15 oz can of pumpkin
  • if desired.
  • Spoon batter into prepared pans.
  • Bake at 350 for 55-65 minutes until a toothpick inserted near the center comes out clean.
  • Cool pans on wire racks for 10 minutes.
  • Remove from pans. Cool completely on wire racks.

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Keyword : recipe-American-Breads-Bake

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