Butternut Squash Quick Bread

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground allspice
  • 1/4 tsp ground ginger
  • 1 cup butternut squash puree
  • 1 cup white sugar
  • 1/2 cup vegetable oil
  • 2 large eggs, beaten
  • 1/4 cup water
  • 1/2 cup chopped pecans (or other nuts)

Preheat oven to 350 degrees. Prepare a loaf pan by coating with shortening or margarine or butter.

Put a mesh strainer over a bowl and sift through the flour, baking soda, salt, and all the spices, then set aside. (or use a sifter if you have one)

In a separate large bowl, stir together the puree, sugar, oil, eggs, and water until blended well.

Now take the dry ingedients in the other bowl and sprinkle into the bowl with the puree mixture, stirring until just blended, then add the nuts and stir briefly again until just mixed in. (Don’t over mix the batter.)

Pour the batter into the loaf pan and bake in the preheated oven (on rack in center of oven) for 55 to 65 minutes. Test with a toothpick; when inserted into the center of the bread it should come out dry, not coated with batter.

Remove the loaf pan from the oven and set on a wire cooling rack for about 10 minutes, then turn over and flip the bread out onto the cooling rack.

This bread freezes well.  Just make sure the bread is completely cooled, then wrap in aluminum foil and place in freezer bag.

Yields 1 loaf.

Note:  click on this link to learn how to make buttermilk squash puree.

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