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.
Cinnamon Squash Bread
Author: Mary Ellen @ Recipes Food and Cooking
Recipe type: Quick Breads, Bread
Prep time:
Cook time:
Total time:
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
- Preheat oven to 350 degrees. Grease a 5 x 9 bread pan.
- Cream together the egg, oil and sugars. Add in the squash and vanilla.
- Add the flour, baking powder, salt and cinnamon. Blend until thoroughly mixed. Pour batter into prepared pan.
- Bake for about 40 minutes or until a tester comes out clean.
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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!
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.