Description
A moist and flavorful butternut squash bread made with wholesome whole wheat flour, warm spices, and natural sweetness from brown sugar and apple sauce. Perfect for a cozy breakfast or snack, this easy-to-make bread combines roasted butternut squash puree with orange juice for a unique twist.
Ingredients
Wet Ingredients
- 2 eggs
- 1 cup vegetable oil
- 1/2 cup light brown sugar
- 3/4 cup granulated sugar
- 1 1/2 cups pureed roasted butternut squash
- 1/2 cup orange juice
- 1/3 cup unsweetened apple sauce
Dry Ingredients
- 1 3/4 cup whole wheat flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a loaf pan or line it with parchment paper to ensure easy removal of the bread after baking, then set it aside.
- Mix Wet Ingredients: In a medium-sized bowl, whisk the eggs and vegetable oil together until well combined. Add both the light brown sugar and granulated sugar, mixing until the sugars are fully blended into the wet mixture.
- Add Pureed Ingredients: Stir in the unsweetened apple sauce, pureed roasted butternut squash, and orange juice until the mixture is evenly combined and smooth.
- Combine Dry Ingredients: Sift together the whole wheat flour, baking soda, salt, cinnamon, ground ginger, ground nutmeg, and ground cloves to ensure even distribution of the leavening and spices.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, folding gently and mixing just until combined. Be careful not to overmix to maintain the bread’s tender crumb.
- Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for about 45 minutes or until a toothpick inserted into the center comes out clean, indicating the bread is fully baked.
- Cool and Serve: Remove the loaf from the oven and allow it to cool completely in the pan. Cooling in the pan helps prevent breakage or tearing when you remove the bread. Once fully cooled, gently lift it out and slice to serve.
Notes
- Using pureed roasted butternut squash adds natural sweetness and moisture, eliminating the need for added fats or excessive sugars.
- Be careful not to overmix the batter once the dry ingredients are added to keep the bread light and tender.
- You can substitute orange juice with apple juice or water if desired.
- This bread stores well at room temperature for 2-3 days, or you can refrigerate it for up to a week.
- For an extra touch, add chopped nuts or dried fruit to the batter before baking.
