Autumn Butternut Squash Bread
"This is a great, moist spice bread I made to use up some of my leftover plain roasted squash(but you could use any squash puree) You could also add apple chunks, or raisins in place of nuts. I don't like breads really sweet, so add another 1/2 C sugar if you do."
- Ready In:
- 1hr 20mins
- Ingredients:
- 14
- Yields:
-
2 large loaf pans
ingredients
- 2 cups all purpose flour
- 1 1⁄3 cups whole wheat flour
- 1⁄2 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg, freshly grated
- 2⁄3 cup shortening or 2/3 cup butter
- 2 cups sugar
- 2 teaspoons pure vanilla extract
- 4 eggs
- 2 cups butternut squash, roasted and mashed
- 2⁄3 cup apple cider
- 2⁄3 cup walnuts, chopped
directions
- Preheat oven to 350 degrees and grease 2 large loaf pans.
- Whisk dry ingredients together.
- In separate bowl, cream shortening, sugar and vanilla.
- Add eggs one at a time until smooth.
- Mix in squash and apple cider.
- Incorporate dry ingredients slowly, mixing until smooth.
- Add nuts and mix.
- Fill pans and bake in oven for 45-60 minutes.
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RECIPE SUBMITTED BY
<p>I'm a hairdresser who loves to sing and dance while whipping up a new dish. Cooking is relaxing and rewarding to me. My boyfriend is spoiled...;)</p>
