Butternut Squash Walnut Bread

As I said yesterday, I was looking for a recipe to use up the half of the butternut squash I had left over.  I peeled and cut the squash half into cubes, then boiled it in water until very tender, about 10 minutes, then mashed it with a fork.  Since it’s chilly and rainy tonight, I decided to use the cooked, pureed squash to make my recipe for pumpkin nut bread.

Butternut Squash Walnut Bread

In a mixing bowl, combine the dry ingredients:

• 1 1/2 cups flour
• 1/2 tsp salt
• 1/2 cup sugar
• 1 tsp baking soda

Set aside the dry ingredients, and in another bowl, whisk together the wet ingredients and spices:

• 1 cup cooked butternut squash puree (or pumpkin puree)
• 1/2 cup vegetable oil
• 1/2 cup honey
• 2 eggs
• 1/4 cup water
• 1/4 tsp nutmeg
• 1/4 tsp cinnamon

Pour wet ingredients into dry, and stir until just combined.  Stir in:

• 1/2 cup chopped walnuts

Pour into a well-buttered loaf pan and bake at 350 F for 60 minutes.  Cool before slicing.