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My review
Autumn Spiced Butternut Squash Bread
BOLTONLANE
"This is a good way to use butternut squash. It has the aroma and flavors of a pumpkin bread. A great bread for Thanksgiving time."
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Ingredients
2 h 15 m servings 306 calsOriginal recipe yields 20 servings (2 9x5-inch loaves)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
- Beat sugar and shortening together in a bowl until fluffy. Stir butternut squash, eggs, and water into sugar mixture.
- Mix flour, baking soda, baking powder, salt, cinnamon, and cloves in another bowl; stir into sugar mixture. Add nuts and raisins; stir until batter is just blended. Pour batter into prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 15 minutes before removing to cool completely on a wire rack.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 306 calories; 10.6 g fat; 50.2 g carbohydrates; 4.5 g protein; 37 mg cholesterol; 365 mg sodium. Full nutrition
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Reviews
Read all reviews 4148 Ratings
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Most helpful positive review
11/15/2013
This yields a lot of batter, so I opted to make some muffins in addition to a loaf. For those not knowing how to achieve a cooked butternut squash, just cut in half lengthwise, brush the inside...
Most helpful critical review
2/11/2018
Disappointed in this recipe's overpowering clove flavour, especially given the quantity. Now I have a lot of clove-cake. Cloves pretty much annihilated any hint of butternut squash. 1 hour wa...
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11/15/2013
This yields a lot of batter, so I opted to make some muffins in addition to a loaf. For those not knowing how to achieve a cooked butternut squash, just cut in half lengthwise, brush the inside...
9/13/2014
Even my kids loved these! I replaced the shortening with 1/3 c. applesauce and 1/3 c. canola oil. This recipe made 24 nice muffins so I did the first dozen without nuts and the second with 1/3...
11/3/2013
This is a perfect use of butternut squash from the garden. I used twice the amount of cinnamon but half the amount of ground cloves because I thought the cloves would be too aggressive for our ...
12/10/2013
Thanks! This is one of the best quick bread recipes I've found on here. The only change I made was to use splenda instead of sugar. It rose well and cooked evenly on the inside and the outsid...
10/19/2014
Great recipe -- easy to make, and quite delicious! I substituted 2/3 cup shortening for 1 cup butter, and added twice as much cinnamon. It came out perfect.
9/24/2014
Iused butter instead of shortening, and I replaced 1 cup of sugar with 3/4 cup of raw honey, adding about 1/4 tsp. of baking soda to complement that. I used 1/3-1/2 as much cloves, as that's wh...
10/28/2015
I only changed one (very mild) thing. I used dried cranberries instead of raisins because I find raisins to be... Yucky ;) Also - highly recommend making FRENCH TOAST with this bread in the...
8/1/2015
I used chopped pecans and omitted the raisins when I made the recipe. It was a very creative way to use butternut squash. Since it made two loaves, I kept one and gave one away.