Sunday, November 6, 2016

Butternut Squash Bread

Butternut Squash Bread
flavored with Cinnamon & Nutmeg
Every Fall a bushel of Butternut Squash is purchased from Meadowbrook Farm in East Longmeadow.  Sometimes a Mum or two is also purchased.  That depends on if our perennial Mums in our garden have sprouted again this year.  Usually they do.  However, this past year had been different.  A warm day in early Spring followed by cold weather stunned the Hydrangea.  The cold snap also had effects on the Forsythia Bushes in my area.  They never flowered.  This year only one Mum in the back perennial garden sprouted & it was time for a little autumn color!  During our visit to Meadowbrook Farm a few weeks ago Butternut Squash & Mums were purchased.

Meadowbrook Farm
Preparing & freezing this mashed orange vegetable is a tradition with me.  We freeze our supply to enjoy all winter.  This habit began with my family.  (Click here for Freezing Butternut Squash Instructions.)  Our garden had a great spot to grow these vegetables that grow on vines.  Canning & freezing veggies was all part of summer back then.  Now, I purchase them at the bountiful area roadside stands. 

The last 3 Butternuts in the bushel were prepped 2 days ago.  1 Cup was saved out & stored in the fridge for a special bread- Butternut Squash Bread.  I was reminded of it whenever I opened the fridge door.  Yesterday was the day to bake the bread!  It's delicious!  Cinnamon & a bit of Nutmeg give it a great flavor.  Egg Whites are used rather than Whole Eggs.  Quite often I bake 2 breads & place one in the freezer after cooling.  At Thanksgiving, we enjoy Butternut Squash Bread rather than Pumpkin Bread!

Butternut Squash Bread

Oven:  350°F         Time:  55 Minutes 

1 and 1/2 Cups Flour
1/2 teaspoon Salt
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1  Cup Sugar

4 Egg Whites (= total of 2 Whole Eggs)
3/4 Cup Olive Oil for sauteing & baking
1 Cup Butternut Squash, cooked/ mashed/ cooled- defrosted if frozen

  1.  Spray 1 large bread pan 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 pan.
  9.  Bake at 350°F for 55 Minutes or until toothpick/ cake tester comes out clean when inserted    in middle of loaf.
  10.  Cool in pan on wire rack for 10 Minutes.
  11.  Then remove from pan & continue cooling.
  12.   Later, place on plate & cut into slices.
If you can wait until the next day before sampling this yummy Butternut Squash Bread, the flavors combine even more.  However, we never can wait, so we always enjoy the first slice later in that day.

Have you baked a Butternut Squash Bread?



Pam said...

Yum, Judy! Looks and sounds like a great bread whose recipe I want to try! Our older son just returned from vacation in your neck of the woods and loved it, the history, fall colors, and food! Take care

JG said...

Pam- A loaf of this yummy bread is in our freezer- to enjoy Thanksgiving weekend. It freezes so well.

Your son visited this area at a great time! Our foliage has been beautiful in my area. History & Food are always a great topic with me. :)