Description
A cozy and moist butternut squash bread, perfect for autumn gatherings or quiet evenings at home.
Ingredients
Scale
- 1 1/2 cups butternut squash puree
- 2 large eggs
- 1/2 cup neutral oil
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- For the glaze:
- 1/4 cup butter
- 1/3 cup brown sugar
- 1 tablespoon milk
- 1/3 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9×5 loaf pan or line it with parchment paper.
- In a large bowl, whisk together butternut squash puree, eggs, oil, brown sugar, granulated sugar, and vanilla extract.
- In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gently add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50 to 55 minutes or until a toothpick inserted into the center comes out clean.
- Let it cool in the pan for 10 to 15 minutes, then transfer to a wire rack.
- For the glaze, melt butter, brown sugar, and milk in a saucepan over medium heat, stirring until smooth.
- Stir in powdered sugar and drizzle over the cooled bread.
- Slice and enjoy!
Notes
Store slices in an airtight container at room temperature for up to 3 days, refrigerate for up to 5 days, or freeze for up to 2 months without glaze.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 12g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: butternut squash bread, autumn recipes, quick bread
