And I SO get into a baking 'mode' when fall comes around. I long to make soups, and dishes with apples and pumpkin BIG TIME! *-*
I'm hoping to post a few extra times during the months of Oct. and Nov.
just because I have so many wonderful fall recipes and I love sharing with you.
I found this recipe at My Baking Addiction - check out her blog and recipe at this link.
I was very pleased with the results of this bread, though I tweaked it just a tad.
I took it to a ladies Bible study and had many good comments about it.
Give it a try and let me know what you think. It's MMMM good!
Actually, I made 2 loaves - the picture below is of the one with chocolate chips...
I added craisins to the other and they were both very tasty.
BUTTERNUT SQUASH BREAD
1 cup butternut squash puree
(I used 2 TB. ground flax seed meal and
3 TB. water to replace one egg)
1/2 c. vegetable oil
(I used 1/4 c. applesauce +
1/4 c. oil)
1 c. white sugar
1/2 c. brown sugar
1-3/4 c. all purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. cardamom
(I replaced with pumpkin pie spice)
Preheat oven to 350. Grease and flour one 8" X 4" X 2" loaf pan.
In large bowl, mix together the squash puree, eggs, oil, water and
sugars until thoroughly combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and pumpkin pie spice.
Stir in the dry ingredients into the squash mixture. Combine just until
incorporated; do not overmix. Pour into the prepared pan.
Bake 55 - 60 minutes or until a toothpick inserted in the center
of the loaf comes out clean.
Add any 'extras' you'd like...dark, semi sweet, or white chocolate chips,
nuts, craisins, etc.
Enjoy surprising your family & guests with a 'hidden' ingredient!