Recipe for Butternut Spice Loaf
Bread

BUTTERNUT SPICE LOAF

    Butternut Spice Loaf

    1 (2 pound) butternut squash
    1/2 cup butter or margarine, softened
    1 1/2 cups granulated sugar
    2 large eggs
    2 cups self-rising flour
    1 teaspoon ground cinnamon
    1/2 teaspoon ground nutmeg
    1/2 teaspoon ground allspice
    1/4 teaspoon ground ginger
    1/2 cup chopped pecans

    Cut squash in half lengthwise; remove seeds. Place cut side down in a shallow pan; add water to a depth of 1/2 inch. Cover with foil, and bake at 400 degrees F for one hour or until tender; drain. Scoop out pulp; mash. Discard shell. Measure 1 3/4 cups pulp; reserve any remaining pulp for other uses.

    Beat butter at medium speed of electric mixer until creamy; gradually add sugar, beating mixture well. Add eggs, one at a time, beating after each addition.

    Combine flour and spices; add to butter mixture alternately with squash, beginning and ending with flour mixture. Stir in pecans. Spoon batter into a greased and floured 9 x 5-inch loaf pan. Bake at 350 degrees F for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.

    Cool in pan on a wire rack for 10 minutes. Remove from pan, and let cool completely on wire rack.


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