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Cinnamon Butternut Bread with Whipped Maple Butter

Servings 6


For the Bread

  • 1 15 oz can Farmer's Market Organic Butternut Puree
  • 3/4 cup Granulated sugar
  • 3/4 cup Light brown sugar
  • 3/4 cup Vegetable oil
  • 2 Large eggs
  • 3/4 tsp Vanilla extract
  • 1/2 cup Milk
  • 2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1/8 tsp Baking powder
  • 2 tsp Cinnamon
  • 1/2 tsp Salt

Crumble Topping

  • 3/4 cup All-purpose flour `
  • 6 tbsp Brown sugar packed
  • 3 1/2 tbsp Unsalted butter
  • 1 tsp Cinnamon
  • 1/8 tsp Pumpkin spice
  • 1/16 tsp Salt

Whipped Maple Butter

  • 8 oz Unsalted butter very soft
  • 1/2 cup Maple syrup pure
  • 1/4 tsp Salt


For the Maple Butter

  1. Place softened butter in a stand mixer fitted with a whisk attachment.

  2. Add maple syrup, whip the syrup and butter on high for 2-3 minutes.

  3. Add salt, mix at high speed for another 20 seconds. Place in a container and set to the side. 

For the Crumble Topping

  1. For the crumble topping, place all ingredients in a medium bowl and mix well. The mix should be crumbly and shaggy. Set in the fridge until its time to bake. 

Foe the Bread

  1. Preheat oven to 350 degrees. Grease the bottom and sides of a 9x5 pan with butter or oil. Place a piece of parchment paper in the pan so that it is draping the sides of the pan. This will help with bread removal later. 

  2. Place flour, baking soda, baking powder, cinnamon and salt in a medium bowl. Whisk gently, until everything is incorporated. 

  3. Add sugars, oil and milk to a large bowl. Mix by hand using a whisk.

  4. Add eggs, vanilla and butternut squash. Whisk vigorously for 30 seconds until everything is mixed together. 

  5. Slowly pour the dry ingredients into the wet mixture. Add mix gently by hand until everything is incorporated. Pour into prepared pan.

  6. Top the bread with streusel topping. Bake for about 60-65 minutes or until a toothpick is inserted in the middle of the bread and it comes out clean or with a few wet crumbs. Remove bread from the oven and cool on a rack for about 15 minutes.

  7. Remove bread from pan and cool for another 20-25 minutes. Slice and serve with maple butter.