It has a mild flavor but pairs perfectly with fall flavors. Maple syrup – Another sweetener in this recipe. Salt – Just a tiny amount of salt makes baked goods a little bit sweeter!Īpple sauce – Apple sauce makes this squash bread recipe sweeter without adding any fat or many extra calories! Even though there is apple sauce in the recipe, you won’t taste it!īutternut squash – It wouldn’t be butternut squash bread without the squash! It will need to be pureed in order to work in this recipe.Įggs – Eggs help to hold everything together in baked goods, and give this butternut bread the perfect texture! Nutmeg – A little bit of nutmeg goes a long way, you won’t need any more than 1/2 teaspoon for the entire loaf!īaking powder – The main leavening ingredient, it helps this really moist butternut squash bread rise despite being dense!īaking soda – Another leavening agent, be sure not to skip it! Whole wheat pastry flour – I like to use whole wheat pastry flour for baking simply because it makes things 100% whole wheat, healthier, and still gives baked goods an amazing fluffy texture!Ĭinnamon – One of the primary flavors in this squash bread recipe! Think of butternut squash bread as very similar to pumpkin bread, but made with butternut squash instead! It’s sweet, dense, soft, moist, and has hints of maple and cinnamon baked throughout! Ingredients I’m loving it, and I’m so excited to share this fall bread recipe with you! Jump to: Whenever I make this squash bread, my house smells just like fall.
#BUTTERCUP SQUASH BREAD FULL#
If you’re like me and love all the fall flavors and baking, then you’re going to love this butternut squash bread recipe! It’s full of cinnamon and maple flavor, is moist and delicious, and is so easy! If you’ve been following me for a while, you’ll know that fall is my favorite season! Well, the fall season is in full swing over here at the Byrd house. Maybe this year we can all find a few recipes that we make only once or twice a year, when it’s seasonally appropriate.Jump to Recipe Jump to Video Print Recipe Many bloggers across the country are dedicated to eating seasonally and we’re sharing our recipes widely. If you’ve been following my blog for a while, you know this isn’t anything new but if not, I hope you’ll make this something new in your routine. This year, every month, you’ll find a whole new set of seasonal foods and recipes. I must say, in not eating seasonally, we have all missed out on enjoying natural food rhythms. Also, having meals surrounding these foods only a few times a year becomes something to anticipate. Looking forward to fresh peaches in late summer or warm wintry foods with winter squash.
Sure, there are healthy benefits to eating fresh and seasonally, and there are environmental benefits, seeing as your food doesn’t travel as far and trucks aren’t driving as far, but what about the simple fact of the joys of seasonality. Every produce item is available at our fingertips but then we lose out in the excitement of it all. We hardly even recognize the seasonality of fruits and vegetables anymore. Have you ever watched the Seinfeld about Mackinaw Peaches? Kramer gets crazy excited about the 2 week season but he looses his sense of taste during that period and completely misses his favorite taste of the year. It’s perfect for breakfast with coffee and juice or for a midday snack.Įating seasonally is great for so many reasons but I want to expand on just one reason today. The bread is not overly sweet, though sweet enough, with great texture and nutrition. Either one works but the beets lend to a more earthy flavor. The first time I made the bread, I threw in shredded carrots but I didn’t have carrots around so I tried beets. The article mentioned that the nuttiness of acorn squash is actually great for baking breads! That was the start of my idea then of course I threw in some nuts and seeds for texture and some more veggies just because I had them on hand. Then I read an article about the different types of winter squash and how they naturally lean towards different recipes. I got the idea for this bread after having something similar in a coffee shop in Seattle. Its easy to love and even the little hands in your house will be grabbing for a slice! The flavor of the bread is nutty and sweet, similar to pumpkin or zucchini bread but with more texture and earthiness. After baking the squash until it is a soft and smooth puree, it becomes perfect to use for bread. As winter squash is still in season (see the full list of what’s in season this month here) I’ve been trying to make up some new uses for it. I packed in tons of seeds and nuts, mashed acorn squash and even a bit of shredded beet. This squash bread has everything you could want in one little loaf.
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