Roasted Squash Pecan Bread

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Imbued with traditional fall flavors, we have a feeling this bread could become a new Thanksgiving tradition!

During our annual shopping in July, we picked up several acorn and butternut squashes – favorite centerpieces in many of our recipes. There is also a practical side to squashes when living in the bush… they ship well and last a long time in a cool, dry location. Up in Point Hope, we used to keep squash and potatoes for months in our mudroom. Here in Chignik Lake, a much more damp location, the fridge serves as our long-term storage area.

Recently, after oven-roasting a butternut squash in olive oil and garlic, I decided to try something new. I have a time-tested base recipe for fruit bread, but instead of the usual pears or other fruit, I used the roasted squash. Even the raw dough was quite tasty! (I know, I know, I’m not supposed to eat raw dough…but I always do). The squash helps to make the bread moist and satisfying and pumpkin pie spices give it a sense of holiday seasons. Pecans add a layer of flavor and a hearty crunch. This would be a perfect Thanksgiving bread!

Roasted Butternut Squash Pecan Bread

Ingredients

  • 2 cups mashed roasted butternut squash (any roasted squash will work)
  • ½ cup vegetable oil
  • ½ cup unsalted butter, melted
  • 4 large eggs, beaten
  • 2 tsp vanilla extract
  • 1 ½ cups granulated sugar
  • 1 tsp galangal (or ground ginger)
  • ½ tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 3 ½ cups all purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup chopped pecans

Directions

  1. Grease two 8 in. x 4 in. x 2 in. loaf pans. Set aside.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. In a large bowl mix together squash, oil, butter.
  4. Mix in eggs and vanilla.
  5. Mix in sugar.
  6. Sift in spices, flour, baking powder and salt.
  7. Mix well, but do not over mix.
  8. Fold in pecans.
  9. Pour batter into two prepared pans.
  10. Bake for 60 minutes or until a wooden pick inserted into center of loaf comes out clean.
  11. Top should be lightly browned.
  12. Cool for a few minutes in pans. Remove loaves and finish cooling on wire racks.