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Cinnamon Squash Bread

September 23, 2017 by Mary Ellen 2 Comments

Cinnamon Squash Bread

This is a tasty quick bread recipe using butternut squash. I roasted one last week and had just enough leftover to make this Cinnamon Squash Bread. When I roast butternut squash if I intend to mash it, I poke several holes in the round end of the squash. I then bake it at 400 degrees for about 30 minutes or until a fork easily pierces the squash. When it gets cool enough to handle, I slice it in half, get rid of the seeds and scoop the squash into a bowl.

5.0 from 2 reviews
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Cinnamon Squash Bread
Author: Mary Ellen @ Recipes Food and Cooking
Recipe type: Quick Breads, Bread
Prep time:  10 mins
Cook time:  40 mins
Total time:  50 mins
Serves: 1 loaf
 
Use up any leftover butternut squash in this easy quick bread recipe for Cinnamon Squash Bread.
Ingredients
  • 1 egg
  • 1/2 cup vegetable oil
  • 1/2 cup sugar<
  • 1/2 cup brown sugar
  • 1 cup butternut squash - roasted
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup chopped nuts - optional
Instructions
  1. Preheat oven to 350 degrees. Grease a 5 x 9 bread pan.
  2. Cream together the egg, oil and sugars. Add in the squash and vanilla.
  3. Add the flour, baking powder, salt and cinnamon. Blend until thoroughly mixed. Pour batter into prepared pan.
  4. Bake for about 40 minutes or until a tester comes out clean.
3.4.3177

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Cinnamon Squash Bread

Mary Ellen

Filed Under: Breads, Quick Breads

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Comments

  1. Abby says

    December 29, 2017 at 9:20 pm

    This squash bread is the best sweet type of bread I’ve ever made! I’ve made it twice and it turned out pergect both times!

    Reply
  2. Maggie says

    February 29, 2020 at 5:20 pm

    I just made a double recipe of this lovely bread with baked squash from last summer’s garden and it turned out beautifully. To reduce the fat, I made one small adjustment and used half buttermilk and half oil. The cake is light, fragrant and delicious! And…the best part of all, the recipe isn’t fussy. I did have to bake the loaves closer to an hour before they tested done.

    Reply

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