Breakfast
1 Bowl Butternut Squash Bread at Home
This is one of those recipes that I’ve had in my mind for several years but haven’t actually brought it
- Serves 1 loaf of bread
- Prep 5 minutes
- Cook 45 minutes
- Total 50 minutes
In case you haven’t already heard me mention it 100 times, I grew butternut squash for the first this summer and honestly, I had NO idea how many squashes I would end up with from 2 butternut squash plants. I would say those 2 plants produced roughly 40 butternut squash (but maybe more??) and I’ve had to find new ways to eat it besides simply roasting it (not that that’s not DELICIOSO!).
As you’ll see from the photos, I made the executive decision to NOT overly puree the butternut squash. The bread ended up with small little bites of squash in them and WORTH KEEPING IT! This is optional of course. If you want a more long-used squash bread bread, simply puree the butternut squash until it is creamy and SMOOTH.
The other great thing about this bread (aside from it being ESPECIALLY GOOD!) is that it’s ridiculously unfussy to make. The whole thing can be thrown together in one big ole’ bowl.
The dry ingredients get whisked together first and then the wet ingredients are mixed into the middle.
Then it’s poured into a bread pan and baked. That’s it. Mix+pour+bake=delicous Autumnal Butternut Squash Bread! Do IT!
Now that Autumn is in full swing, I hope you’re prepared for a ridiculous amount of pumpkin, squash, and SOUPS! I also have lots of recipe ideas for using up the 20 something butternut squash that are currently chilling on a table in our backyard. If you lived closer, rest assured that I would be pawning off a few squash on you:)
Happy hump day, friends!
The recipe
Butternut Squash Bread from the Pantry
- Serves 1 loaf of bread
- Prep 5 minutes
- Cook 45 minutes
- Total 50 minutes
Ingredients
- 1 cup of all purpose flour
- ¾ cup of whole wheat pastry flour (could also do simply 1 3/4 cup of all purpose)
- ½ cup of brown sugar (packed)
- ½ cup of white sugar
- 1 teaspoon of baking soda
- ½ teaspoon of baking powder
- pinch of salt
- ½ teaspoon of nutmeg
- 1 teaspoon of cinnamon
- ¼ teaspoon of cardamom
- 1 banana (thoroughly mashed/ pureed)
- ¼ cup of maple syrup
- 3 tablespoons of water
- 1 cup butternut squash purée*
Method
- 1
Pre-heat oven to 350 degrees. Lightly grease an average sized loaf pan.
- 2
In a large mixing bowl, whisk together the flours, sugars, baking soda & powder, salt, nutmeg, cinnamon, and cardamon.
- 3
Making a well in the center of the dry ingredients, add in the remaining ingredients and stir until only combined. Try not to over mix.
- 4
Pour the batter in the loaf pan and bake for 45-50 minutes.
- 5
Let cool slightly and enjoy warm! YUM!
Cook notes
To make your own butternut squash puree, cut the squash in half and simply roast it in the oven at 400 degrees for 40-50 minutes or until a fork can be easily pierced into the skin. Let cool slightly and then blend up the flesh in a food processor until fully creamy and smooth. I left some small chunks in mine but this is optional.
