I love it when my Twitter Buddies suggest fun things to do. Last week Phyl had a Pumpkin “Meal” lined up for us. This week for Di of Di’s Kitchen Notebook we made loaves. Any kind. Any type. Just make a loaf – preferrably Fallish. I didn’t want to make Pumpkin although it is perfect for fall. I had a TWD apple cake sitting on the counter so apples were was out. I needed something different. Luckily I had a Butternut squash sitting on the counter. All I needed was a recipe. And I found one at Jamie’s Site - My Baking Addiction.

It was SOOOO good. Dark with spices, moist, and delicious. I had never made a quick bread with Butternut Squash and this was the perfect one to start with. Definitely one to repeat – often!!

    Butternut Squash Bread

1 cup butternut squash purée
2 eggs
1/2 cup vegetable oil
1/4 cup water
1 cup white sugar
½ cup brown sugar
1 ¾ cups all-purpose flour
1 teaspoons baking soda
½ teaspoon kosher salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cardamom

1. Preheat oven to 350 degrees F (175 degrees C). 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 cardamom.
3. Stir the dry ingredients into the butternut squash mixture. Combine just until incorporated; do not over mix. Pour into the prepared pan.
4. Bake at 350 degrees for 55-65 minutes or until a wooden skewer inserted into the center of the loaf comes out clean.

One of the things I got to try with this recipe was my steamer. I cannot say it is new because I have had it for years. And maybe I have used it once. But it was perfect for cooking the squash to puree it.
The squash had tons of flavor and it was such a great texture the I don’t think I would have had if I had boiled the squash.

I HAVE to make this one again. Thanks to Jamie.

Di will have the round up real soon so check her site.

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