Description
A tender, golden bread filled with the mellow sweetness of butternut squash and topped with a crunchy pecan topping—a slice of heartwarming autumn.
Ingredients
Scale
- 1 cup of pureed butternut squash (cooked and cooled)
- 1 cup of brown sugar, packed
- ½ cup of vegetable oil
- 2 large eggs
- 1 ½ cups of all-purpose flour
- 1 teaspoon of baking soda
- ½ teaspoon of baking powder
- ½ teaspoon of salt
- 1 teaspoon of cinnamon
- ½ teaspoon of nutmeg
- 1 cup of chopped pecans (reserve some for topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- Whisk together the butternut squash puree, brown sugar, and vegetable oil until well combined.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Sift together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a separate bowl.
- Add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix!
- Fold in the chopped pecans.
- Pour the batter into the prepared loaf pan, smoothing the top.
- Sprinkle a handful of reserved pecans and an additional tablespoon of brown sugar over the batter for the topping.
- Bake for 55–60 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Notes
For a twist, you can substitute half of the butternut squash with canned pumpkin, add orange zest, or incorporate chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg