Butternut Squash Pecan Bread Recipe

Let me just say that I'm a huge butternut squash fan. I love it roasted in so many different things, like soup, salads, and stews. It does taste a lot like pumpkin, and has that sweet, creamy taste that is just so good.

The other day I made a batch of roasted butternut squash to make soup, and I had some left over. I had a recipe for butternut squash quick bread, so I thought I'd give it try. Wow, am I glad I did because this bread is fabulous!

It's moist and sweet, and when you warm up a slice with a little bit of butter, it's so good. Perfect with a cup of coffee or tea for dessert or as an afternoon treat.

I added pecans to the batter but walnuts or even chocolate chips would work, too. I love making quick breads to eat at home, or give as gifts during the holidays. This recipe is one I'll be making again because it is just so yummy and my family loves it.

Roasting the butternut squash with olive oil and salt and pepper is easy. Baked at 350 degrees for about 45 minutes softens it nicely, and makes it easy to mash with a fork, which is how I used it for this recipe.

Recipe for Butternut Squash Pecan Bread

Ingredients:

1 cup roasted and mashed butternut squash
2 eggs
1/2 cup vegetable oil
1/4 cup water
1 cup white sugar
1/2 cup brown sugar
1 teaspoon vanilla
1 3/4 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon pumpkin pie spice
1/2 cup chopped pecans

Directions:

Preheat oven to 350 degrees. Spray a glass or metal loaf pan with baking spray.
In a large bowl, mix together the butternut squash, 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 the dry ingredients into the butternut squash mixture. Combine just until incorporated; do not over mix. Pour into the prepared pan.
Bake for 55-65 minutes or until a wooden cake tester inserted into the center of the loaf comes out clean.
Let sit in pan for 15 minutes, take out and let cool on a wire rack.

This recipe is inspired by My Baking Addiction, and I did alter a few things. Enjoy!!