I love making sweet bread to gift to people. This squash bread will definitely be on my list!It’s dense, moist, and full of yummy flavor. I really like this bread. The squash makes it come out so incredibly moist and flavorful. It really is a game changer for other breads like banana and pumpkin. This recipe gets two thumbs up! My husband and kiddos really liked it, too. They didn’t even know that squash was in it and just thought I had made a pumpkin loaf 🙂
Win for Team Mom!
Ingredients
1 c Land O Lakes butter, softened
3 c Domino sugar
3 Eggland’s Best eggs
3 c Gold Medal all-purpose flour
1 tsp Clabber Girl baking powder
1 tsp Morton salt
1 tsp McCormick ground cinnamon
1 tsp ground cloves
1/2 tsp nutmeg
1 1/2 c cooked, winter squash puree
1 tsp vanilla extract
3/4 c Fisher chopped walnuts or pecans
Instructions
preheat oven to 350 degrees.
Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
Combine next 7 ingredients; add to creamed mixture alternately with pumpkin, beginning and ending with flour mixture.
Stir in vanilla and pecans.
Spoon into 2 greased small loaf pans or one large one.
Bake at 350 for 1 hour.
Cool 10 minutes; remove from pans and cool completely on wire racks.
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Quick Tip: I like to eat this bread while it is still warm with lots of maple butter!
Thank you Co-op for this great photo.
