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!

Author: Food with Feeling

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Servings: 1 loaf

Calories: 2,129 kcal per serving

Ingredients

1 cup - all purpose flour
¾ cup - whole wheat pastry flour
½ cup - brown sugar
½ cup - white sugar
1 tsp - baking soda
½ tsp - baking powder
1 pinch - salt
½ tsp - nutmeg
1 tsp - cinnamon
¼ tsp - cardamom
1 - banana
¼ cup - maple syrup
3 tablespoons - water
1 cup - butternut squash purée*

Instructions

Pre-heat oven to 350 degrees. Lightly grease an average sized loaf pan.
In a large mixing bowl, whisk together the flours, sugars, baking soda & powder, salt, nutmeg, cinnamon, and cardamon.
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.
Pour the batter in the loaf pan and bake for 45-50 minutes.
Let cool slightly and enjoy warm! YUM!
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.

Nutrition