Hello foodie followers! Few days ago I posted the butternut squash soup recipe that my family loved this season. I forgot to mention that the butternut squash bread is the perfect thing to serve with the soup. Today I decided to share with you the basic bread recipe I use to make this delicious bread, it also allows me to get creative and add the fall falvors that I love.
I added walnuts, pumpkin seeds and raisin to this recipe and it was very very yummy that my hubby ate half of it before I even manage to take a photo of the whole loaf.
*One more note! instead of cooking the butternut squash I usually prefer roasting it in the oven for both soup or bread making. It simply gives me the rich smoky taste that I desire. Recipe is below:
1 cup butternut squash purée
1/2 cup vegetable oil
1/4 cup water
1 cup white sugar
1/2 cup brown sugar
1 3/4 cups all-purpose flour
1 teaspoons baking soda
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
Preheat oven to 350°F (175°C). Grease and flour one 8.5 x 4.5 x 2.5 inch loaf pan.
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 cardamom.
Stir the dry ingredients into the butternut squash mixture. Combine just until incorporated; do not over mix. Pour into the prepared pan.
Bake for 55-65 minutes or until a wooden skewer inserted into the center of the loaf comes out clean.