spiced butternut squash bread

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Breakfast / Cakes + Cookies

spices pumpkinbread (2 von 3)

Spiced butternut squash bread

1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon vanilla powder
1/2 teaspoon ground cardamom
a pinch of ground nutmeg
1 teaspoon grated ginger
1 cup butternut squash purée *
1 cup sugar
1/2 cup vegetable oil
2 large eggs, beaten
1/4 cup water
1/2 cup toasted chopped walnuts or pecans

* to make butternut squash purée
Cut butternut squash in half lengthwise and remove seeds. Bake at 180°C  until squash is soft, about 30 to 40 minutes. When cool scoop out the cooked pulp and blend it until smooth. Measure one cup of squash purée. The rest you may use for other purposes.

Preheat oven to 180°C and butter your loaf baking mold.
In a medium bowl sift together the flour, baking soda, salt and spices.
In a large bowl combine butternut squash purée, sugar, vegetable oil, eggs and water until well blended. Add the flour mixture and stir until just blended. Lightly stir in the chopped nuts.

Pour batter into the baking mold and and bake 50 to 60 minutes or until a toothpick comes out clean.

 

spiced butternut squash bread

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2 Comments

  1. Pingback: caramelized pumpkin and green bean salad — trout & hawk

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