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Butternut Squash Quick Bread

Course Dessert
Author Maria Azzarelli

Ingredients

  • 2 cups all-purpose flour 240g
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 1/2 cups Farmer's Market Organic Butternut Squash Puree 360g
  • 1 cup granulated sugae 200g
  • 1/2 cup vegetable oil 120g
  • 1/2 cup brown sugar 100g
  • 2 ea eggs
  • 1 tsp vanilla extract
  • raw sugar optional, for topping

Instructions

  1. Preheatoven to 350°F.

  2. Greasea 9×5 inch loaf pan and line with parchment paper.

  3. In a small bowl, whisk together the all-purpose flour, baking powder, cinnamon, baking soda, salt, nutmeg, and ginger. Set aside.

  4. In a medium bowl, whisk the butternut squash puree, granulated sugar, vegetable oil, brown sugar, eggs, and vanilla extract until smooth and well combined.

  5. Fold the dry ingredients into the wet ingredients until just combined. Pour the batter into the prepared loaf pan, then sprinkle with raw sugar.

  6. Bake bread for 60-65 minutes or until a toothpick comes out clean.