Whether summer is in full swing, or you just want something hearty in the winter, nothing quite beats gourds for the perfect kind of bread base. Pumpkin bread, squash bread, and zucchini bread all feature in delicious breakfast plans, and this butternut squash bread is no exception.
This is pretty simple to make, requiring basic spices and baking supplies, but the flavor is out of this world. And most of it can be done in the food processor. Pretty simple! Try it for your next breakfast or snack. You won’t regret it.
- 14 ounces (about 2 cups) butternut squash, skin on, deseeded and roughly chopped
- 1½ cups light brown sugar
- ¼ cup sugar
- 4 large eggs
- 1 teaspoon vanilla
- 2½ cups flour
- 2 heaping teaspoons baking powder
- ¼ cup raisins (optional)
- ¼ cup chopped walnuts (optional)
- 1 teaspoon ground cinnamon
- ¾ cup oil
- pinch of salt
Preheat oven to 350 degrees F. Grease a 9×15 pan and set aside.
Place squash in food processor until finely chopped, then add sugar, eggs, and vanilla. Blend, then add flour, baking powder, walnuts, cinnamon, oil, and a pinch of salt. Process until well beaten.
Pour batter into greased pan. Bake in oven for 40-45 minutes or until top bounces when you press on it. Allow to cool.