- 1 cup butternut squash, cooked and mashed
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon (optional)
- 1 stick (1/2 cup) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, firmly packed
- 2 large eggs
- 1/2 cup pecan halves or pieces (optional)
- Extra butter, pan spray, or vegetable oil to grease loaf pan
- Parchment paper
Preheat over to 350°F. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and optional cinnamon.
Using a stand mixer with paddle attachment (or using a hand mixer) beat butter until creamy, then add granulated and brown sugar. Beat until fluffy. Add eggs, one at a time, and beat until smooth. Add mashed butternut and mix until smooth. Add dry ingredients to the mixer (flour, baking powder, baking soda, and salt) and slowly mix until just combined, adding the optional nuts about halfway through. Be careful not to overmix.
Pour batter into a 9”x5” loaf pan that has been oiled and lined with parchment paper. Bake for about an hour or until a toothpick inserted into bread comes out clean. Allow to cool in the pan. Remove bread from loaf pan to a wire rack and continue to cool. Slice and serve warm or store, tightly wrapped, at room temperature or in refrigerator.