October 22, 2010

 

Butternut Squash Bread

This delicious recipe is serving two blogging purposes.  It is my entry for October’s create a gluten-free quick bread challenge. and it is my entry for this month’s Go Ahead Honey, It’s Gluten-Free.  I love Diane’s scared silly theme.  She is asking us to write about foods we were once afraid to cook, but now realize that it’s silly.  Squash is one of those foods for me.  I was afraid of squashes.  I was afraid I wouldn’t like them and afraid I couldn’t cook them.  I now realize I was wrong on both counts, and it was silly of me to think that way. 

00387902 I will admit that I have had squash in the past and more recently that I didn’t like.  I don’t know if it was the particular squash or just the way it was prepared.  However, since I started cooking squash in the past couple of years, most of what I’ve made has been very tasty and did not have that nasty squashy flavor that I always associated with it.

I’ve also learned that squash is very easy to cook.  If you don’t want to deal with cutting a hard squash, just roast it whole.  If you are able to cut it in half, that will speed up the cooking time. Some are not so hard to cut and can be peeled and steamed like in this recipe.  I’ve also cooked squash in my pressure cooker.

For this month’s quick bread loaf challenge I thought of making a pumpkin bread, since I don’t yet have a recipe for that on my blog.  However, I wanted to do something a little less common, and so I used butternut squash puree instead of pumpkin.  I haven’t tried this recipe with pumpkin, but I bet it would work just as well.  This bread rose well, it was soft and moist, but not too moist.  It tasted much like pumpkin bread, but the butternut squash has a gentle flavor of its own.  My family loved it, and it was gone in no time.

butternut squash bread slice

Butternut Squash Bread

Preheat oven to 350°.  Grease two 9 x 5 inch loaf pans.
Wet Ingredients:
Dry Ingredients:
Prepare the butternut squash puree.  I start by peeling the squash. If you’re not sure how, Amy has a great tutorial on how to peel a butternut squash. I then remove the seeds and cut the squash into chunks.  Then, I place it in a steamer basket inside a pot and steam about 20 minutes or until tender.  The squash can then be pureed with an immersion blender, a stand blender, or a food processor.

In the bowl of your mixer, combine the wet ingredients.  In a separate bowl, combine the dry ingredients except for the nuts.  Add the dry ingredients to the wet and mix just until moistened.  Stir in the nuts.  Pour the batter into the loaf pans and bake at 350° for 50 – 60 minutes or until a tester comes out clean.

Let cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.  Makes two loaves.

Note:  I'm sure other add ins would be good in this recipe.  Try raisins, dried cranberries, or chocolate chips. You could also vary the spices and try nutmeg, cardamom, or allspice.

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For more great recipes (though not necessarily gluten free) check out Slightly Indulgent Tuesdays.

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Comments:
Oh, this bread looks and sounds terrific, Linda! I do love the "gentle" flavor of butternut ... great description. Diane's theme is really a great one, isn't it? My "scared silly" dish is cooking as we speak. :-)

Shirley
 
Looks delicious! I just made butternut spice muffins last Saturday! I love butternut squash in baked goods!
 
Looks delicious! I love adding squash to baked goods; gives them an added sweetness without adding more sugar.
 
MMMMMMMMM,..Your bread looks a bit moist & mighty pretty too!
 
I made this recipe exactly as written. Then I died and went to heaven. It is delicious! Thanks for a wonderful bread!
 
Today is baking day and I just put two butternut squash in the oven before checking my e-mails. Your timing is perfect. We will be having chicken and noodle stew with squash bread. I love that I will be hiding a little vegetable in there. The boys will never know. Thanks for all your great recipes.
 
This is SO, SO, SO GOOD!!!!! I used brown rice flour instead of millet (because I didn't have any) and baked in 3 smaller loaf pans but other than that I followed the recipe exactly.. it looks beautiful, it rose properly, it is light and delicious!! Thanks so much for the recipe!
 
Want to try this recipe,but can't find sorghum flour. What do you recommend for a substitution? Thanks.
Janis
 
I suggest brown rice flour. I would try increasing the amount of millet flour to 1 1/2 c. and then using 3/4 c. brown rice flour. Let me know how it goes!
 

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