Description
This delightful quick bread features roasted butternut squash for a creamy texture, topped with a sweet and crunchy brown sugar pecan topping, perfect for fall.
Ingredients
Scale
- 1 cup roasted butternut squash puree
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup chopped pecans
- 1/4 cup brown sugar (for topping)
- 1/4 cup chopped pecans (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- Prepare the butternut squash by roasting it at 400°F (204°C) for 30-35 minutes until tender, then puree it.
- Mix in a large bowl the butternut squash puree, granulated sugar, brown sugar, and vegetable oil. Beat in the eggs and add the vanilla extract.
- Combine the dry ingredients in a separate bowl: flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Gradually add this to the wet mixture.
- Fold in the chopped pecans for added crunch.
- Prepare the topping by mixing brown sugar and pecans in a small bowl.
- Transfer the batter to the loaf pan and sprinkle the topping over it.
- Bake for 55-60 minutes or until a toothpick comes out clean.
- Cool in the pan for about 10 minutes before moving to a wire rack to cool completely.
Notes
Make the squash puree in advance for easier preparation. This bread can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg