Butternut Pecan Bread
1 – 9” loaf
1 cup butternut squash, cooked and mashed
1½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cinnamon (optional)
1 stick unsalted butter (1/2 cup), at room temperature
½ cup granulated sugar
½ cup firmly packed light brown sugar
2 large eggs
½ cup pecan halves or pieces (optional)
extra butter, pan spray or vegetable oil to grease loaf pan
Preheat over to 350°F.
In a medium bowl, whisk together flour, powder, soda, salt, and optional cinnamon.
Using a stand mixer with paddle attachment (or using a hand mixer) beat butter until creamy, then add sugar and brown sugar and beat until fluffy. Add eggs one at a time and beat until smooth. Add mashed butternut and mix until smooth. Add dry ingredients to the mixer and slowly mix just until combined, adding the optional nuts about half way through. Try not to over-mix.
Pour batter into a 9” x 5” loaf pan that has been greased and lined with paper. Bake for about an hour or until a toothpick inserted into bread comes out clean. Cool, in the pan, on a wire rack. Remove bread from loaf pan and continue to cool. Slice and serve warm or store, tightly wrapped at room temperature or in refrigerator.
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No. 03 / Winter 2018
From Issue
