A perfect recipe for those people who happen to have an extra can of pumpkin purée or don’t know what to do with that bottom half of the butternut squash. This recipe makes it just as simple whether you are a grocery store savant or a farmers market master. I personally make this along with some Chocolate Chip Banana Bread as a thank you gift to all those essential workers, from my mailmen to the guys at my meat market, at the end of the year. Although after tasting this you may find it hard to let it out of your house.
Ingredients
1/4 cup sour cream
zest of two large oranges
2 tsp vanilla
15 oz pumpkin puree /fresh or canned can
4 eggs
1 tablespoon baking powder
2.5 cups flour
1 tsp clove
1/2 tsp nutmeg
2 tsp cinnamon
1/2 tsp ginger powder
1/2 cup vegetable oil
1/2 cup butter (1 stick cut into cubes)
1 tsp salt
3/4 cup sugar
3/4 cup brown sugar
1 tbsp flour
1 tbsp white sugar
2 cups fresh cranberries cut in half
Directions
- Combine 2 1/2 cups of flour with baking powder and spices (nutmeg, clove, cinnamon, ginger powder). This is your dry mixture.
- In a separate bowl, Combine salt, sugar, orange zest, butter and oil in bowl. Mix for 5 min.
- Take the mixture from step 2 and mix in eggs, one at a time.
- Add vanilla, sour cream and pumpkin puree to the egg mixture.
- Slowly mix in the dry mixture from step 1.
- In another bowl, combine 1 tablespoon of flour, 1 tablespoon of white sugar and cranberries. Toss them together to cover the cranberries.
- Add flour/sugar/cranberries to pumpkin mixture. Using a large spatula, fold in cranberries to incorporate.
- lightly grease bread pans and line inside with wax paper
- Divide and Pour mixture equally into the two large bread pans
- Bake for 45 min at 350F
Butternut Squash Bread
yield: 2 8.5×4.5-inch loaves
prep time: 15 minutes
cook time: 45 minutes
total time: 1 hour
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