Warmly spiced like pumpkin bread but with a texture more akin to banana bread, this recipe is the best of both worlds. We like a slice with a cup of tea, but it would also make a great lunch box treat or snack slathered with apple butter or cream cheese. This recipe comes from my friend Jackie MacDonald, who was also the realtor who sold us our new home in the Fraser Valley! Who knew I'd find a realtor who was also a foodie? I was really grateful she shared this recipe, as it's become our new favorite quickbread.
Ingredients:
2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
4 tbsp unsalted butter, softened
1 cup sugar
1/2 cup honey
2 eggs
1 1/4 cup pureed cooked butternut squash
2 tbsp unsalted butter, melted
To cook the squash, cut it in half and scoop out the seeds. Place the halves, cut side down, in a baking dish with a bit of water on the bottom and roast for about 1 hour at 400 F, until tender. They should be soft enough that you can pierce them easily with a fork. Remove from the oven, scoop the flesh out away from the skin, and puree in a blender or food processor until smooth.
Pre-heat the oven to 350 F. Butter the inside of a 9x5 inch loaf pan.
Using an electric mixer, cream the butter with sugar until you have a grainy paste. Add the honey and eggs, continuing to mix until light and fluffy. Stir in the pureed squash.
In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Stir into the squash mixture until just combined, and scrape the batter into the greased loaf pan. Drizzle the melted butter over top and bake for about an hour. A toothpick inserted into the center should come out clean and the crust will be golden brown.
Allow the loaf to cool before removing it from the pan to a wire rack to cool completely. Store wrapped up in cling film or in an airtight container for a few days, well wrapped in the freezer for a few months.
Makes 1 loaf
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