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Ingredients
Scale
- 2 cups butternut squash, diced small
- 2 eggs, room temperature
- ¼ cup neutral-tasting oil (avocado or canola) or room temperature coconut oil
- ¼ cup milk, room temperature
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ½ cup cane sugar
- ½ cup brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- ½ tsp allspice
- ½ cup pecans, chopped, plus more for topping
- ¾ cup powdered sugar
- 1 tbsp milk, plus more as needed
Instructions
- Microwave diced butternut squash for 5-7 minutes until soft, then mash until smooth.
- In a large bowl, whisk eggs, oil, milk, and vanilla; stir in mashed squash.
- In another bowl, mix flour, cane sugar, brown sugar, baking powder, baking soda, salt, and spices.
- Fold dry ingredients into the wet mixture until just combined.
- Gently fold in chopped pecans and pour batter into a lined bread pan.
- Preheat oven to 350°F and bake for 55-60 minutes until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
- Prepare the glaze with powdered sugar and milk; drizzle over cooled bread.
Notes
Ensure the butternut squash is fully softened for a smooth texture.
Avoid overmixing the batter for a tender loaf.
Let the bread set after glazing for cleaner cuts.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 10
- Sodium: 200
- Fat: 9
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 2
- Protein: 4
- Cholesterol: 25