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.

 

4 Comments

Filed under Food, Local Agriculture, Recipes, What's for Supper?

4 responses to “Butternut Squash Walnut Bread

  1. the pumpkin option sounds very good! I’ve had one extra can of pumpkin since last year that should be used before it goes bad.
    I’ll try this out tomorrow before family dinner!

  2. Pingback: FoodieView Blog » Recipe Roundup: Butternut Squash Recipes

  3. I am roasting the squash with some agave nectar and allspice. I will try this and let you know how it turns out. Great site!

  4. tammy

    omg! i love your butternut squash bread!! i for the first time grew the squash this year and have alot of it… i know now i what i will do with all of it… and share much of it with friends ……thanks for the great recipe!!!

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