Description
Move over pumpkin, there is a new loaf in town! Butternut Squash Bread is moist, fluffy, flavorful, and brings the pumpkin spice season to your home.
Ingredients
- 2 cups all-purpose flour
- 1/2 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoon pumpkin spice blend
- 2 large eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 2/3 cup buttermilk
- 1 cup butternut squash puree
For the icing:
- 1 cup icing sugar
- 1-2 tablespoons liquid, maple syrup, orange or lemon juice, or water
- pumpkin spice blend (or cinnamon)
Instructions
- Preheat oven to 350 F.
- In a medium mixing bowl, sift the flour, baking powder, baking soda, salt, and pumpkin spice together.
- In a large mixing bowl, whisk the eggs and slowly add sugar until the mixture turns a light yellow color. Add vanilla extract, oil, buttermilk, and butternut squash puree and mix thoroughly.
- Slowly add in the dry ingredients while continuously mixing the batter, until just combined and no dry ingredients are visible.
- Lightly grease and flour a 9x5-inch loaf pan. Pour the batter into the pan and bake for 60-70 minutes. Check if it is ready by sticking a toothpick in the center of the loaf bread and then withdrawing it. The toothpick will come out clean when it's ready.
- Place the pan on a wire cooling rack and allow the loaf to cool down completely before removing it from the pan.
Make the icing:
- Mix the icing sugar with liquid by adding it in in slowly and mixing well until you get the consistency that you like.
- Drizzle the icing over the loaf bread to cover it completely. Sift some pumpkin spice or cinnamon on top for decoration, if desired.
Notes
How to store: Butternut squash bread is best kept at room temperature in an airtight container or wrapped tightly in aluminum foil for up to 2-3 days. This will keep the butternut squash bread fresh and moist. You can also extend the life of the squash loaf by storing it in the refrigerator. Allow it to cool to room temperature first, then cover tightly with plastic wrap to retain moisture. Store in the refrigerator for up to one week.
How to freeze: Once cooled to room temperature, wrap the whole butternut squash bread (or individual slices) in plastic cling wrap and place into a freezer bag. Freeze for up to three months. Thaw frozen pumpkin bread by transferring them into the refrigerator overnight.
- Prep Time: 10 minutes
- Cook Time: 1 hours
- Category: Dessert
- Method: Bake
- Cuisine: American