Introducing a delightful twist on a classic concept: Butternut Squash Bread. We're all familiar with the rich, savory goodness that butternut squash brings to soups, stews, and casseroles. But have you ever considered the delectable possibilities of this versatile ingredient in sweet creations? I must confess, I find it even more enticing when transformed into a delectable dessert. In fact, it's become my very favorite new treat, one that I believe deserves a prominent place on the holiday dessert table, special occasion, or just because. Let's embark on a journey to discover the extraordinary fusion of comforting butternut squash and the irresistible allure of sweet indulgence.
Ingredients:
2 Butternut squash, halved, seeds and stringy pulp removed
1 1/2 Cups of sugar
1 1/2 Cups brown sugar
1 Cup of baking oil or melted butter ( I use 1/2 cup butte, 1/2 cup peanut oil
4 Eggs
1 Tablespoon vanilla extract
3 Cups of all purpose flour
2 Teaspoons baking soda
1 1/2 Teaspoons salt
2 Teaspoons cinnamon
1 Teaspoon ground cardamom
1 Teaspoon nutmeg
Dash of ground clove
Dash of ground allspice
Maple Glaze( optional):
1/4 Cup butter
1/2 Cup pure maple syrup
1/2 Teaspoon maple extract (Optional)
Pinch of salt
1-1 1/2 Cup powdered sugar
Directions:
Place squash face down on a lined baking sheet.
Place in an oven preheated to 350 degrees and bake until tender 45-60 minutes. Alternatively, you can bake it at 400 degrees for 30 minutes or until tender.
Once baked, allow squash to cool until you are able to handle them safely.
When they have cooled a bit, seperate the squash from the skin.
Discard skin and add squash to a bowl.
Mash well
To a mixer add 2 1/2 -2 3/4 cups of mashed squash, sugar, eggs, butter or oil, and vanilla.
Mix well.
Add dry ingredients.
Mix until dry ingredients are fully incorporated.
Divide batter evenly into 2 prepared bread pans. I use silicone bread pans and I butter them.
Bake at 350 degrees for 45-60 minutes. Baking times will depend on your leave pan size and oven. Check it at 45. You'll be able to tell if it's done by the center area. You'll see that it still looks like uncooked batter. It's done when the center is risen, set and it's not jiggly. Don't over bake. Remember baked goods continue to cook for 10 minutes after you remove them from oven. You want to catch this just as it's finishing.
Place breads on the counter and allow them to sit for 10 minutes.
In the meantime, if using, prepare the maple glaze. ( I highly, highly recommend this!).
In a small sauce pan, add syrup and butter.
Bring to a simmer over medium heat.
Allow to bubble for one minute, stirring often.
Remove from heat
Add extract
Combine powdered sugar and salt
Whisk in syrup mixture until completely smooth.
After 10 minutes, cover the top of bread with glaze.
Glaze will set after a few minutes and you'll be able to remove the bread from the pan.
Enjoy!