- VE
- VN
- LC
- LF
1 Bowl Butternut Squash Bread
This is one of those recipes that I’ve had in my mind for several years but haven’t actually brought it to fruition until just recently. I really wasn’t sure how well this would actually work out but the fact that I’m here, sharing it with you, means that it was AMAZING!
Ingredients
Instructions
- Step 1
Pre-heat oven to 350 degrees. Lightly grease an average sized loaf pan.
- Step 2
In a large mixing bowl, whisk together the flours, sugars, baking soda & powder, salt, nutmeg, cinnamon, and cardamon.
- Step 3
Making a well in the center of the dry ingredients, add in the remaining ingredients and stir until just combined. Try not to over mix.
- Step 4
Pour the batter in the loaf pan and bake for 45-50 minutes.
- Step 5
Let cool slightly and enjoy warm! YUM!
Notes
- Step 6
To make your own butternut squash puree, cut the squash in half and simply roast it in the oven at 400 degrees for 40-50 minutes or until a fork can be easily pierced into the skin. Let cool slightly and then blend up the flesh in a food processor until fully creamy and smooth. I left some small chunks in mine but this is optional.
Tips & Tricks
@food-with-feeling
I’m Brita! I’m the writer, photographer, videography, cookbook author, and chef around these parts. I’ve enjoyed testing and creating new recipes and sharing them with you! I have one simple goal: to help you cook more wholesome, simple and DELICIOUS meat free recipes whether you’re vegetarian, vegan, or a carnivore looking to incorporate more veggie forward recipes into your life!
Per serving
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