Breads & Muffins · Uncategorized

Caramelized Butternut Squash Walnut Bread

Caramelized Butternut Squash Walnut Bread sliced 1 - The Duo Dishes

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It keeps happening. The roasted squash train just won’t stop. There’s been a salad, a savory crumble, and here’s the final one (at least for now)…a sweet quickbread. It is inspired by the usual sweet breads we often make with fruits and vegetables–banana, zucchini, carrot, etc. Puréed squash is a great addition to soups, stews, dips, pies and more, and it’s a more than obvious ingredient to add to breads. You can make your own, or buy it if in a can or frozen. What makes this purée a little different from the rest is that the squash is tossed with a little something sweet, roasted and then blended before it forms the foundation of this bread.

Caramelized Butternut Squash Walnut Bread batter - The Duo Dishes

Butternut squash is a simple thing to make once the squash has been cooked. All you need is a food processor. These little yellow chunks were tossed with maple syrup, cinnamon and nutmeg, which adds to the flavor. The purée keeps the bread tender, along with eggs, butter and a little apple juice. The final touch is a bit of crunch thanks to walnuts. You can use raw walnuts, but candied or glazed walnuts are a better touch in this case. This bread is great with a little warm butter or jam, or you can eat it just as it is.

Caramelized Butternut Squash Walnut Bread sliced 2 - The Duo Dishes

Caramelized Butternut Squash Walnut Bread
Recipe Type: Bread
Cuisine: American
Author: The Duo Dishes
Serves: 10 to 12
  • Non-stick cooking spray
  • 1 1/2 pounds butternut squash, peeled and cut into 1/2″ cubes
  • 1 tablespoon vegetable oil
  • 3 tablespoons maple syrup
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 3 eggs, lightly whisked
  • 1/2 cup unsalted butter, melted
  • 3/4 cup sugar
  • 2 cup flour
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup apple juice
  • 2/3 cup glazed walnuts
  1. Preheat the oven to 450 degrees F. Line a 9″ x 3″ loaf pan with parchment paper and lightly grease with non-stick cooking spray.
  2. Place the butternut squash cubes on a foil-lined baking sheet, and roast for 15 minutes. In a small bowl, whisk together the maple syrup, cinnamon and nutmeg. Pour over the butternut squash, toss to combine, then roast for another 10-15 minutes, or until softened and caramelized. Turn the oven down to 375 degrees F.
  3. Scrape about 3/4 of the cooked butternut squash into a food processor. Blend until smooth to make about 2/3 cup puree. Reserve the remaining cooked squash.
  4. In a medium bowl, whisk the puree with the eggs, butter and sugar. In another medium bowl, whisk the flour, salt, baking powder and baking soda. Fold the dry ingredients into the wet ingredients, then stir in the apple juice. Finally, fold in the reserved squash and walnuts.
  5. Pour the batter into the prepared loaf pan, and bake for 50-55 minutes, or until golden brown and a toothpick stuck in the middle comes out clean.

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