butternet squash bread
I like to make the puree with the butter and milk. You don't have to but the bread just comes out so moist. Be sure to grease the pans well it has a tendency to stick. I use Crisco and not spray because it gives it a nice golden crust and the spray seems to stick.
yield
serving(s)
prep time
35 Min
cook time
1 Hr
method
Bake
Ingredients For butternet squash bread
- SQUASH PUREE
-
1 smbutternut squash
-
1/4 stickbutter
-
milk to make a creamy consistency
- BREAD
-
1 cbutter
-
3 csugar
-
3 lgeggs
-
1 tspeach cinnamon, cloves, allspice, salt, and baking powder
-
1/2 tspnutmeg
-
1 1/2 cbutternut squash puree
-
3 cflour
-
1 tspvanilla
-
1 cchopped pecans opitional
How To Make butternet squash bread
-
1First make the puree. Peel squash and remove seeds. Dice the squash and add it to boiling salted water. When the squash is soft drain. Add the 1/4 stick butter and just enough milk to make it a smooth consistency. Set aside 1 and 1/2 cups for the bread. Save the rest for a side dish for dinner.
-
2Preheat oven 325 degrees.
-
3Cream butter and gradually add the sugar. Beat adding one egg at a time.
-
4Beat in the remaining ingredients except vanilla and nuts.
-
5Stir in vanilla and the nuts if you are using them.
-
6Generously grease to bread pans. Divide the bread mix equally in both pans.
-
7Bake for 1 hour. Let cool. Remove from pans and serve. - Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT