Description
A moist and tender quick bread made with roasted butternut squash, topped with a crunchy brown sugar pecan mix, perfect for autumn gatherings.
Ingredients
Scale
- 2 cups roasted butternut squash (mashed)
- 2 cups all-purpose flour
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter (melted)
- 1/2 cup buttermilk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup pecans (chopped for topping)
- 1/2 cup brown sugar (additional for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Prepare the squash. Roast the butternut squash, mash to yield about 2 cups.
- Mix dry ingredients: whisk flour, brown sugar, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Combine wet ingredients: whisk melted butter, buttermilk, eggs, vanilla extract, and mashed squash until smooth.
- Combine mixtures: gradually add wet to dry ingredients, stirring until just combined.
- Prepare topping by mixing chopped pecans with additional brown sugar.
- Fill the pan with batter and sprinkle with the pecan topping.
- Bake for 60-70 minutes, or until a toothpick comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack.
Notes
This bread can be made a day in advance and stored at room temperature. It also freezes well for up to three months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg