Butternut Squash Breads

Butternut Squash Breads cooling.

The Butternut Squash was in the fridge ready to use.  I'd saved 2 cups of the freshly mashed veggie to bake Butternut Squash Bread.  In November when we are thinking of & planning our Thanksgiving Day & menus for that weekend, most consumers purchase the cans of canned pumpkin located in very visible displays in our grocery stores.

I don't purchase them.  As I mentioned in my previous post, my family always had a large garden when I was growing up.  The Butternut Squash we harvested was always enjoyed as a veggie at dinner and also in quick breads.  You know, those breads where the ingredients are mixed together quickly in a large bowl and then baked in a loaf pan.  They are quick!  They are easy!  They are yummy!

Butternut Squash has a great flavor.  It is not bland and it's a wonderful ingredient to use rather than pumpkin in many recipes!  I always bake 2 Butternut Squash Breads - one to enjoy now and the other is wrapped & placed in my freezer.  Baking this bread now and freezing one loaf gives me a start on Thanksgiving! 

• The recipe below is for 2 breads.  If one bread will be baked, cut the recipe in half.
• I use Egg Whites whenever possible when baking/ cooking, less Cholesterol. 
  2 Egg Whites = 1 Whole Egg. 
• Olive Oil for sauteing & baking works very well here. 

Butternut Squash Breads 

Oven:  350°F      Time:  55 Minutes       2 Loaves

Ingredients:
3 Cups Flour
1 teaspoon Salt
2 teaspoons Baking Soda
2 teaspoons Baking Powder
2 teaspoons Cinnamon
1/2 teaspoon Nutmeg
1/4 teaspoon Ground Cloves (optional, but delicious)
2 Cups Sugar

8 Egg Whites (= total of 4 Whole Eggs)
1 & 1/2 Cups Olive Oil for sauteing & baking
2 Cups Butternut Squash (cooked, mashed & cooled - defrosted if frozen)

Method:

1. Spray 2 large bread pans with PAM.
2. Preheat oven to 350°F.
3. Combine all dry ingredients in large bowl.
4. In smaller bowl, beat Egg Whites until frothy.
5. Mix in Olive Oil.
6. Add mashed Butternut Squash to Egg Whites/Olive Oil & stir.
7. Pour liquid mixture into dry ingredients and stir until combined.
8. Pour batter into bread pans.
9. Stagger bread pans on oven shelf.
10. Bake at 350°F for 55 Minutes or until toothpick or cake tester comes out clean when inserted in middle of loaf.
11. Remove from oven and cool in pans on wire rack for 10 Minutes.
12. Remove from pans and continue cooling on wire racks.
13. Cool completely before slicing.

The 2nd bread is wrapped in Heavy Duty aluminum foil/ labeled and placed in my freezer.

***I substitute Butternut Squash for Pumpkin.  However, if you have no Butternut Squash, this is a moisty easy bread using Pumpkin.  No mix needed.  :)

Enjoy!
Yummy!