Butternut Squash Loaf

Anyone can make pumpkin bread. How about butternut squash bread or better yet, honeynut squash (butternut’s smaller, sweeter cousin) bread? It’s easy to make your own squash puree but you can also use canned if you can find it. The puree gets folded into an easy batter spiced with cinnamon, nutmeg, ginger, cloves, cardamom and a bit of orange juice. The resulting bread turns out moist and tender, with the sweet, spicy taste of fall.

Benefits Butternut squash is packed with beta-carotene and fiber, offering a variety of health benefits. The high fiber content not only helps to regulate digestion and promote regularity but also plays a role in preventing high blood pressure. Beta carotene is essential for supporting eye health and maintaining strong bones. In addition to its internal benefits, butternut squash also protects the skin and connective tissues, contributing to overall skin health. Butternut squash’s immune-boosting properties help to fortify the body’s defenses, while its anti-inflammatory effects guard against chronic diseases. This nutrient-dense loaf provides a delicious way to incorporate these health-promoting benefits into your diet.

Ingredients

Makes one 9-inch x 5-inch loaf

1 ¾ cups all-purpose white whole wheat flour

1 tsp. baking soda ½ tsp. sea salt

¼ tsp. ground nutmeg

¼ tsp. ground cloves

¼ teaspoon ground ginger

1 ½ teaspoons ground cinnamon

½ cup avocado or canola oil

¾ cup granulated white sugar

½ cup packed light brown sugar

2 large eggs, room temperature

1 ½ cups butternut squash puree

1/3 cup orange juice

For the puree:

1. With a sharp knife, cut the squash in half lengthwise. You may want to microwave it for 2 minutes on high power to soften it. Scoop out the seeds, brush the cut surface with oil, and place the squash cut side down on a baking sheet that is lined with foil.
2. Bake at 400 degrees F for 45-65 minutes, or until the squash is tender. Less, if the squash has been microwaved, about 25-30 minutes. Once tender, allow it to cool slightly. Then scoop out the flesh.
3. Place in the food processor and run it until the squash is smooth.

Instructions

1. Preheat oven to 350 degrees F. Spray a 9-inch × 5-inch loaf pan with non-stick cooking spray or grease with butter and set aside.
2. In a mixing bowl, whisk together flour, baking soda, salt, nutmeg, cloves, ginger, and cinnamon.
3. In another mixing bowl whisk together oil, sugars, eggs, squash, and juice until combined.
4. Add the dry ingredients to the wet ingredients and mix with a spatula until just combined.
5. Pour the batter into the prepared loaf pan and bake for 60-65 minutes until a toothpick inserted in the center of the bread comes out clean. Remove from the oven and allow the bread to cool completely in the pan set on a wire cooling rack.