You guys, today is my wedding anniversary and I woke up to the most delectable baked treat from my hobby baker husband. I’m a big fan of pumpkin loaf and bread, but honestly this is the best squash variety of loaf I’ve ever had. Any loaf for that matter. He’d been playing around with the idea for this recipe for awhile and I think he nailed it. It’s perfectly dense and moist with a nice crust and the right amount of sweetness. So naturally I will share it with you and take all of the credit.
But without further ado here’s the recipe.
Brown Butter Butternut Squash Loaf (No I didn’t stutter)
2 cups flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon fresh ground nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1 medium sized butternut squash, oven roasted, peeled (should yield about 2 cups)
2 sticks of butter, plus more for greasing pan
Heat oven to 350 degrees. Grease a 9″ x 5″ loaf pan.
In a large bowl combine the flour, sugar, salt, baking powder, baking soda, and spices.
In a different bowl beat the eggs with the butternut squash. Add the wet ingredients to the dry and mix until combined.
In a small sauce pan, brown the butter and stir it into the mixture until thoroughly combined.
Pour the batter into the greased pan and bake for 70 to 80 minutes and cake tester comes out clean. Allow to cool for 20-30 minutes before removing from pan.