Butternut Squash Bread

I definitely have a DRIVE to try new recipes, especially if they offer a different 'twist' than others.

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.

And if you like cream cheese even a little bit, this bread is fantastic topped with cream cheese. 

BUTTERNUT SQUASH BREAD

1 cup butternut squash puree

2 eggs

(I used 1 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!