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 insides with olive oil and place the flesh side down on a foil lined cookie sheet. Bake at 400 degrees for 30-45 min depending on the size until they are fork tender. Then just scoop out the meat into a bowl and use a potato masher or hand mixer to puree. The texture is just right whether you make quick bread loaves or muffins. Not too dry or crumbly when you bite in. The ratio of spices was perfect in my opinion. I ended up icing some which hubs enjoyed. A nice alternative to canned pumpkin. Read More
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 was too long with dark crust on bottom. Cut cloves and possibly add nutmeg cut sugar and 45-50 min. would be better - maybe. Read More
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 insides with olive oil and place the flesh side down on a foil lined cookie sheet. Bake at 400 degrees for 30-45 min depending on the size until they are fork tender. Then just scoop out the meat into a bowl and use a potato masher or hand mixer to puree. The texture is just right whether you make quick bread loaves or muffins. Not too dry or crumbly when you bite in. The ratio of spices was perfect in my opinion. I ended up icing some which hubs enjoyed. A nice alternative to canned pumpkin. Read More
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 c. chopped walnuts. They took 30 minutes in the oven at the same temperature. Yum! Read More
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 personal tastes. It came out perfectly. The flavor and texture are wonderful. Read More
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. Read More
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 morning. It was the best idea my husband ever had. Read More
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 outside. Read More
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 what I had and added a couple of dashes of nutmeg. Next time I'll probably spice it up more as the flavor was quite mild but still it's really yummy. I don't doubt it would have been just as good without any changes. Maybe it was just luck but this bread came out as well as any quick bread I've ever made: really moist but totally cooked through even in the center and not too tough or crusty on the edges -- not too easy a feat for me! Read More
A very nice recipe! I like the fact that you get one loaf for now and one for the freezer to enjoy later. Next time I will double the raisins and nuts as I felt they were a little skimpy in this recipe. Read More
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 was too long with dark crust on bottom. Cut cloves and possibly add nutmeg cut sugar and 45-50 min. would be better - maybe. Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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 insides with olive oil and place the flesh side down on a foil lined cookie sheet. Bake at 400 degrees for 30-45 min depending on the size until they are fork tender. Then just scoop out the meat into a bowl and use a potato masher or hand mixer to puree. The texture is just right whether you make quick bread loaves or muffins. Not too dry or crumbly when you bite in. The ratio of spices was perfect in my opinion. I ended up icing some which hubs enjoyed. A nice alternative to canned pumpkin.
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 c. chopped walnuts. They took 30 minutes in the oven at the same temperature. Yum!
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 personal tastes. It came out perfectly. The flavor and texture are wonderful.
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.
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 morning. It was the best idea my husband ever had.
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 outside.
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 what I had and added a couple of dashes of nutmeg. Next time I'll probably spice it up more as the flavor was quite mild but still it's really yummy. I don't doubt it would have been just as good without any changes. Maybe it was just luck but this bread came out as well as any quick bread I've ever made: really moist but totally cooked through even in the center and not too tough or crusty on the edges -- not too easy a feat for me!
A very nice recipe! I like the fact that you get one loaf for now and one for the freezer to enjoy later. Next time I will double the raisins and nuts as I felt they were a little skimpy in this recipe.
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 was too long with dark crust on bottom. Cut cloves and possibly add nutmeg cut sugar and 45-50 min. would be better - maybe.
