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!
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.
Rated 5/5 based on 81 Reviews
Keyword : recipe-American-Breads-Bake