Butternut Squash Bread

• FOR THE BREAD:
• 1 cup Butternut Squash Puree (recipe Below)
• 2 whole Eggs
• 1/2 cups Vegetable Oil
• 1/4 cups Water
• 1 cup White Sugar
• 1/2 cups Brown Sugar
• 1-3/4 cup All-purpose Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 2 teaspoons Ground Cinnamon
• 1/2 teaspoons Ground Nutmeg
• 1/2 teaspoons All Spice
• 1/2 cups Chopped Walnuts
• _____
• FOR THE PUREE:
• 1 whole Butternut Squash
• 6 Tablespoons Unsalted Butter, Diced
• 2 Tablespoons Brown Sugar
• 1/2 teaspoons Ground Cinnamon
• 1/4 teaspoons Ground Nutmeg
• 1/4 teaspoons Salt

1. FOR THE PUREE:
2. 1. Preheat oven to 350u0b0F.
3. 2. Slice the butternut squash in half lengthwise; scoop out and throw away the seeds. Place the halves flesh-side-up on a foil-lined baking sheet.
4. 3. Sprinkle the diced butter and brown sugar evenly on both halves.
5. 4. Roast for 45-60 minutes or until the butternut squash can easily be pierced with a knife.
6. 5. Remove squash from the oven; allow to cool for about 10 minutes. Scoop out the flesh and delicious sugar/butter liquid and place into your food processor or blender.
7. 6. Add the cinnamon, nutmeg and salt; pulse until you reach a creamy consistency.
8. FOR THE BREAD:
9. 1. Preheat oven to 350F. Grease and flour one 8.5 x 4.5 x 2.5 inch loaf pan.
10. 2. In a large bowl, mix together the butternut squash puree, eggs, oil, water and sugars until thoroughly combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and allspice.
11. 3. Stir the dry ingredients into the butternut squash mixture. Combine just until incorporated; do not over mix. Stir in nuts. Pour into the prepared pan.
12. 4. Bake at 350 degrees for 60-75 minutes or until a sharp knife inserted into the center of the loaf comes out clean.

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Taken from tastykitchen.com/recipes/breads/butternut-squash-bread-2/ (may not work)