We ended up with a lot of leftovers after Thanksgiving. One thing I had a lot of was butternut squash. I love butternut squash but even I couldn’t eat all we had just as plain old squash. This sent me searching for a butternut squash bread recipe. I looked at a bunch and those that I did find looked bland or added ingredients that I didn’t have on hand. This lead me to look for a pumpkin bread recipe where I could just substitute butternut squash for the pumpkin. I wanted something with good reviews, I’ve been burned too many times. I also wanted bold flavor.
I found this pumpkin bread recipe. It looked pretty good and has plenty of 5 star reviews plus bonus points for having Downeast Maine in the name. I love Maine and they are serious about delicious food.
It took me only a short amount of time to throw this quick bread together and pop it in the oven. The house ended up smelling yummy! I followed the recipe as written except I used 15oz of home cooked butternut squash. My squash was plain, no butter and no spice.
Since nothing goes easily in my life, I didn’t have the 3 7×3 pans. I went looking around online for a conversion to the pans I did have. Mine are 9×5 so I divided the batter between two and added about 15 minutes to the cook time. I just kept checking the doneness every 5 minutes until they were done. I’m guessing at the 15 minutes. It might have been 20 but I can’t remember.
Once the baking was done I let them cool in the pan for about 10 minutes then moved them to a wire rack. We tried a slice about 2 hours later. It was good. A bit crunchy on the outside from the dark finished pans. I suspected the outside would be softer the next day. I covered the loaves tightly with plastic wrap.
This morning I had a slice for breakfast. Wow! The bread is moist and the outside has softened. The flavor has deepened and is excellent. There is a little bite from the cloves which compliments the other flavors. I think it will be a new standard recipe in our house.