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 9×5 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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