My mother makes this and it’s one of my favorites of all sweet breads. It’s very moist (almost like bread pudding) and not-too sweet. My mom tells me she adapted a banana bread recipe with butternut squash and used less sugar. I pretend it’s healthy.
It’s a little time consuming if you factor in the time it’ll take to bake & mash the butternut squash a head of time. But hands-on time is not too bad!
Butternut squash bread
Makes 2-3 loaves
3 cups flour
1 3/4 cup sugar (I arbitrarily used a little less)
2 tsp baking soda
2 tsp baking powder
1 tsp salt
1 tbl cinnamon
1/2 tsp nutmeg
1/4 tsp clove
4 small/medium eggs
1 cup coconut oil, melted (I used a snack up of apple sauce & oil)
1 cup buttermilk
2 1/2 cups butternut squash, baked and mashed
1 cup toasted walnuts, crushed (“optional”)
- Preheat the oven 350.
- Mix dry ingredients together. Then mix wet ingredients. Combine wet & dry ingredients and add walnuts last. Pour mixture into pans so that it it’s a little less of than halfway. My mix definitely made three pans.
- Cook for 30-35 minutes or until fork comes out dry. There will be a big crack down the middle of the bread.