Growing Chicken Fodder & Baking Butternut Squash Bread (That’s To Die For)!

January 04, 2023

Butternut Squash Bread

1 ¾ c. flour

1 t. Baking soda

½ t. Salt

¼ t. Nutmeg

¼ t. Cloves

¼ t. Ginger

1 ½ t. Cinnamon (I used about 3 t .I LOVE cinnamon. 😄)

½ c. canola oil (or coconut oil, or butter)

¾ c. sugar

½ c. packed brown sugar

2 large eggs, room temperature

1 ½ c. butternut squash puree*

¼ c. orange juice (I used pineapple juice, but you can also use water!)

Preheat oven to 350 degrees F. Grease a 9x5 loaf pan or muffin tin.

Combine dry ingredients.

Combine wet ingredients.

Add dry to wet.

Pour into prepared pan.

Bake loaf pan for about 60-65 minutes or until toothpick comes out clean or until the top feels springy to the touch.

For muffins, bake about 20 minutes.

*To make Butternut Squash Puree: Cut squash in half lengthwise, scoop out seeds, sprinkle cut sides with salt. Set cut side down on baking pan. I lined my baking pan with foil, which isn’t necessary, but makes clean up easier. Pour some water in pan (about ¼-½”). Bake at 350 degrees F. for about 1 hour or until fork tender.

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