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Categories:
Bread butternut eggs vegetable oil white sugar brown sugar all-purpose baking soda salt ground cinnamon ground nutmeg all-spice walnuts _____ butternut squash unsalted butter brown sugar ground cinnamon
Viewed: 27 - Published at: 9 years agoIngredients
- FOR THE BREAD:
- 1 cup Butternut Squash Puree (recipe Below)
- 2 whole Eggs
- 1/2 cups Vegetable Oil
- 1/4 cups Water
- 1 cup White Sugar
- 1/2 cups Brown Sugar
- 1-3/4 cup All-purpose Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoons Salt
- 2 teaspoons Ground Cinnamon
- 1/2 teaspoons Ground Nutmeg
- 1/2 teaspoons All Spice
- 1/2 cups Chopped Walnuts
- _____
- FOR THE PUREE:
- 1 whole Butternut Squash
- 6 Tablespoons Unsalted Butter, Diced
- 2 Tablespoons Brown Sugar
- 1/2 teaspoons Ground Cinnamon
- 1/4 teaspoons Ground Nutmeg
- 1/4 teaspoons Salt
Method
- FOR THE PUREE:
- 1. Preheat oven to 350°F.
- 2. Slice the butternut squash in half lengthwise; scoop out and throw away the seeds. Place the halves flesh-side-up on a foil-lined baking sheet.
- 3. Sprinkle the diced butter and brown sugar evenly on both halves.
- 4. Roast for 45-60 minutes or until the butternut squash can easily be pierced with a knife.
- 5. Remove squash from the oven; allow to cool for about 10 minutes. Scoop out the flesh and delicious sugar/butter liquid and place into your food processor or blender.
- 6. Add the cinnamon, nutmeg and salt; pulse until you reach a creamy consistency.
- FOR THE BREAD:
- 1. Preheat oven to 350F. Grease and flour one 8.5 x 4.5 x 2.5 inch loaf pan.
- 2. In a large bowl, mix together the butternut squash puree, eggs, oil, water and sugars until thoroughly combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and allspice.
- 3. Stir the dry ingredients into the butternut squash mixture. Combine just until incorporated; do not over mix. Stir in nuts. Pour into the prepared pan.
- 4. Bake at 350 degrees for 60-75 minutes or until a sharp knife inserted into the center of the loaf comes out clean.
