Fall Session: Week 3 Recipe (Butternut Squash Bread with Candied Ginger)

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(Recipe & photo courtesy of Heather, Kailyard Kitchen )

It’s hard to believe the holiday season is already upon us! This week’s recipes are ones that I hope can help you take time to pause and reflect on the simple things- a candlelit dinner with those you love or a quiet breakfast with a warm cuppa. This squash bread is moist and well-spiced. The flavor of the butternut itself is quite mild but lends an earthy backbone to this bake. I’ll be making it the day of Thanksgiving so we have a treat for the next morning.

Butternut Squash Bread with Candied Ginger

  • 1 cup cook and mashed butternut squash
  • 2 eggs, lightly beaten
  • 1/2 cup non-gmo canola oil
  • 1/4 cup water
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1 3/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 tablespoons candied ginger cut into small bits
  1. Preheat the oven to 350°.
  2. In a medium bowl, combine dry ingredients: sugar, brown sugar, flour, baking soda, spices, and ginger. Whisk to mix well.
  3. In a large bowl, combine wet ingredients: squash, eggs, oil, water. Whisk to mix well.
  4. Fold the dry ingredients into the bowl of wet ingredients until well incorporated. Pour into a loaf pan. Bake for 50-60 minutes, until a toothpick inserted into the center of the loaf comes out clean.
  5. Allow the loaf to cool for 15 minutes before removing from the pan.
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One thought on “Fall Session: Week 3 Recipe (Butternut Squash Bread with Candied Ginger)

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