This bread smells and tastes like home. I pulled 9 beautiful butternut squash out of my garden last fall and unsure of what to make, I exchanged squash for a pumpkin recipe I had and the results were phenomenal ❤ I am happy to share with you!
2 cups roasted Butternut Squash purée
1 cup Walnut halves
1 cup Pumpkin Seeds
2 tsp Baking Soda
2 tsp Baking Powder
3 ½ cups All-purpose Flour
1 ½ cups Light Brown Sugar
1 ½ cups Granulated Sugar
½ tsp Nutmeg
1 ½ tsp Cinnamon
1 ½ tsp Salt
1 cup Canola Oil
¾ cup Buttermilk
Making the purée:
Wash and cut the squash in two halves by the neck, remove the seeds and place the halves in a glass dish, face up, with 1 cup water in the dish. Bake at 375 F for 1 hour minimum, until the flesh is fork tender.
Remove and let cool down before scooping the seeds of the squash out.
Place in a blender (I use my Ninja bread bowl) and mix smoothly.
Let cool down and use 2 cups for 2 loaves. Keep the rest in the fridge for 3 days max, or freeze it for future times.
Making the dough:
Grind the nuts and seeds to medium. Keep ¼ cup on the side, for the top of the bread.
Turn the oven temperature down to 325 F.
Sift the flour, baking powder, baking soda, cinnamon, nutmeg and salt in a bowl.
Add the seeds, minus 1/4 cup. Mix with a wooden spoon.
In the bowl of a stand mixer, combine the oil and two types of sugar and mix on medium speed, for 4 minutes.
Add the roasted butternut squash purée and continue to mix for 2 minutes.
Then, add one egg at a time.
Remove the bowl from the mixer and add the flour and the buttermilk alternatively, until the liquid is absorbed each time.
Transfer the preparation in 2 oiled loaf pans measuring 9 x 5 x 3″, 2/3 to the top.
Sprinkle with the reserved seeds.
Bake in the oven for 1 hour, or until a skewer comes out dry once inserted in the loaf. Remove and let cool for 20 minutes before unmolding on a cooling rack.
Believe me these loaves didn’t last long! I wrapped them in saran wrap and that kept them tasting fresh out of the oven even days later.